Angel Food Cake with Strawberry-Rhubarb Sauce

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8

Airy Angel Food sponge cake soaks up sweet sauces easily, making it the perfect base for a delicious cake. Cut store-bought sponge cake into slices and serve each piece drizzled with a sweet and spicy rhubarb-strawberry sauce. Top with vanilla-cardamom whipped cream and serve. It looks exquisite and tastes fantastic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup granulated sugar
5 green cardamom pods
450 g rhubarb (about 3 large or 6 small stalks), cut into 1 cm pieces (about 4 cups)
1 cup chopped strawberries
1 cup chilled heavy cream
2 tablespoons powdered sugar
0.5 tsp vanilla extract
1/8 tsp ground cardamom
1 store-bought angel food sponge cake

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, rhubarb, cardamom, cream

Cooking the dish according to the recipe:

In a large skillet, combine the sugar, 1/2 cup water, and cardamom pods. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until it begins to break down, about 5 minutes. Transfer to a shallow dish and let stand until the mixture cools, about 1 hour. Stir in the strawberries.
In a large bowl, beat the heavy cream with the sugar, vanilla, and ground cardamom until medium peaks form. Cut the angel food sponge cake into slices and top with the strawberry-rhubarb sauce and spiced whipped cream.

Categories:

recipe / Summer dishes / Spring dishes / Desserts / Cupcakes, biscuits / Cakes / / Food Network - recipes