Layered Angel Food Cake

Instructions

Angel Food Cake Layers

1. Preheat oven to 325 F / 162 C and line three 7-inch or 8-inch cake pans with parchment paper. DO NOT GREASE THE PANS!! If you accidentally did, wash out the grease and dry them before adding in the parchment paper.
2. Sift 1 cup cake flour, 1 1/4 cups powdered sugar, and 1 tsp salt into a medium bowl. Set aside.
3. Add 10 egg whites, 2 Tbsp of fresh lemon juice, 1 Tbsp warm water, 1 1/2 tsp of cream of tartar, and 1 tsp of lemon zest into the bowl of a stand mixer fit with whisk attachment.
4. Mix on a low speed for 1 minute to combine the ingredients.
5. Gradually add in 1/2 cup of granulated sugar. Increase the speed to medium-high and mix until soft peaks have formed and the mixture has quadrupled in volume.
6. Use a rubber spatula to gently fold the dry ingredients into the whipped egg whites in 2 additions. Mix just until you can't see any streaks of flour (it's ok if there are some small lumps).
7. Divide the batter evenly between the prepared pans and smooth out the batter with the back of your rubber spatula.
8. Bake for 22-25 minutes or until a toothpick comes out clean and the tops are lightly browned.
9. Let the cake layers cool fully in the pan, then run an offset spatula around the edges to carefully loosen them.
10. Remove them from the pans, then set them aside while you make the whipped cream frosting.

Whipped Cream Frosting with Cream Cheese

1. Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
2. Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium speed until smooth.
3. Add in 1 cup of powdered sugar and mix on low at first to avoid a powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
4. Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
5. Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing after I've added in all the heavy cream). Take care not to over-mix this whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
6. As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does.
7. Once it passes the whisk test, cover with plastic wrap and place in the fridge until you're ready to use.

Assembling this Layered Angel Food Cake

1. Build this layered angel food cake cake on a greaseproof cake board using a dab of whipped cream frosting to help stick the first cake layer to the board. Place the cake layer upside down to make it easier to frost.
2. Spread a thick layer of the whipped cream frosting on the cake layer and top with about 1/3 of the fresh berries.
3. Repeat with remaining cake layers.
4. Decorate the top of the cake with the remaining berries and a dusting of powdered sugar, then enjoy!