A delicious dessert is a must for a lazy summer day. How about some angel’s food cake. And it’s summer so why not go crazy with fruits? How about topping it off with some berries and cream? Yum! So if you don’t have anything to do, fire up the oven and bake yourself a nice orange angel food cake with berries in cream.

What you need:

• Superfine sugar about 1 ½ cups
• Unbleached all-purpose flour about 1 cup
• ½ teaspoon salt
• 12 egg whites, kept at room temperature
• 1 teaspoon cream of tartar
• 1 ½ teaspoon vanilla extract
• Zest of one orange, finely grated
• A pint of fresh raspberries
• A pint of fresh blueberries
• A cup of heavy cream
• Mint sprigs for garnish (optional)

What to do:

• Preheat oven to 325° F.
• Whisk together ½ cup of superfine sugar with flour and salt.
• Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add vanilla, orange zest, and the remaining 1 cup of sugar one tablespoon at a time. Beat mixture.
• Fold flour mixture into batter with a rubber spatula. Do not overmix.
• Scrape the batter into ungreased 10-inch tube pan or angel food cake pan. Bake it for about 50 – 55 minutes or until cake springs back when touched lightly.
• Turn pan over. When it’s completely cool, loosen the sides of pan with a knife and invert onto a platter to reveal cake.
• Toss the raspberries and blueberries in a big bowl. Chill them.
• Whip the heavy cream in a bowl using an electric mixer. Whip until very soft peaks form. Cover it and chill for 1 hour at least.
• Garnish the Angel food cake with the whipped cream and berries on top. Add mint sprig.