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Angel Food Cake with Maple Whipped Cream and Minted Summer Berries

8 servings


Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3.6 g
38.7 g
3.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 260
  • Fat 11.2 g
    • Saturated   6.6 g
    • + Trans 
  • Cholesterol 38 mg
  • Sodium   295 mg
  • Carbohydrate 38.7 g
    • Fibre   3.9 g
    • Sugars  
  • Protein 3.6 g
    • Vitamin A 12 %
    • Vitamin C 57 %
    • Calcium 8 %
    • Iron 5 %


Place first 5 ingredients in a bowl and gently mix to combine. Allow the berries to macerate with the mint and icing sugar 20 minutes. Whip the cream until very soft peaks form. Whip in the maple syrup and continuing whipping until stiff peaks form. Slice the cake into 8 portions. Serve each portion with a dollop of whipped cream and a generous spoon of berries. Garnish with mint and serve.

Options: If desired, use honey or icing sugar to sweeten the whipped cream instead of maple syrup. Substitute some of the fresh berries called for in this recipe with some of the other fresh berries available during the summer moths such as currants, gooseberries, and blackberries.

Serving Suggestions

This dessert is at its best when fresh local berries are in season. However, it also can also add some colour to a dreary autumn day. To make that possible, be sure to freeze some of that bounty of summer berries to thaw and use a couple of months down the road.

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