Light and spongy angel food cake is the perfect summer dessert, pairing well with a delicate whipped cream frosting and berries. Here it is baked and decorated as individual cakes. Use whatever berries are fresh.
This recipe calls for a 6-cup mini Bundt pan, which resembles a cross between a muffin pan and a Bundt cake pan. For an especially nice garnish, sprinkle each cake with shaved dark and white chocolate.
By J.M. Hirsch, The Associated Press
, August 02, 2008
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