Lemon Angel Food Cake and Berry Trifle

Servings: 10


  • 2 cups of sifted flour
  • 2 ¾ cups of sifted sugar
  • 18 Dutch Farms egg whites at room temperature
  • zest of ½ lemon
  • juice of ½ lemon
  • 2 ¼ teaspoons of cream of tartar
  • Dutch Farms light whipped cream
  • 1 pint of quartered fresh strawberries
  • 1 cup of fresh raspberries
  • 1 cup of fresh blueberries
  • 1 cup of fresh blackberries


  • Preheat the oven to 300°.
  • Whip egg whites in a standing mixer with the whisk attachment until stiff peaks are formed.  One they are formed, add in the cream of tartar, lemon zest and lemon juice, and mix in.
  • Next, add the egg whites to a large bowl and gently fold together with sifted flour and sugar until just combined.
  • Pour the mixture into an 8×3 inch ungreased cake pan and bake in the oven on 300° for 1 hour.
  • Once it is finished cooking, remove from the oven and invert the cake onto a cooling rack and cool completely.
  • After it is done cooling slice it into thirds width wise.
  • Place the first slice in the bottom of a glass trifle-serving dish followed up with 1/3 of the strawberries and raspberries, and top off with 1 inch of whipped cream.
  • Next, add the second angel food cake slice on top of the whipped cream followed up with 1/3 of the blueberries and black berries and again top off with 1 inch of whipped cream.
  • Finish by adding on the last slice of angel food cake followed up with a thin layer of whipped cream and the remaining berries.
  • Cool completely and serve with additional Dutch Farms light whipped cream.