Angel Food Cake Waldorf Recipe

Ingredients for Angel Food Cake Waldorf

• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• Whipping Cream
• Toasted Almond
• 1 (10-inch) angel food cake

How to Make Angel Food Cake Waldorf

1. Preheat oven to 350°F (175°C). Prepare a 10-inch angel food cake (store-bought or homemade). Once cooled, carefully slice off a 1-inch thick layer from the top.
2. Using a serrated knife or melon baller, gently remove the center of the cake, creating a cavity, leaving about a 1-inch thick wall.
3. In a large bowl, whip 2 cups heavy cream until soft peaks form.
4. In a separate small bowl, whisk together 1/4 cup powdered sugar, 1/4 teaspoon salt, and 2 tablespoons unsweetened cocoa powder until smooth.
5. Gradually add the cocoa mixture to the whipped cream, continuing to beat until stiff peaks form.
6. Gently fold in 1/2 cup chopped almonds.
7. Fill the cavity of the angel food cake with the whipped cream mixture.
8. Replace the 1-inch thick slice of cake on top.
9. Spread the remaining whipped cream mixture over the top and sides of the cake.
10. Sprinkle 1/3 cup shaved, toasted almonds over the top of the cake.
11. Refrigerate for at least 3 hours, or preferably overnight, before serving to allow the flavors to meld.