I went to my first ice cream themed birthday party for the coolest 1 year old in the world last weekend!! First of all, it’s a great theme! Perfect for Florida summers, there are super cute ideas all over Pinterest, and kids go crazy for all the toppings!
Secondly, I wanted to contribute so I decided to make a healthy (yes healthy!) and delicious “sundae” dessert. So it’s not a traditional sundae with ice cream, whipped cream, syrup and sprinkles, but just stick with me here here – remember, I wanted to stay with the theme. 🙂
I whipped up this recipe while shopping at The Party Shop looking for a fun way to serve something. It’s basically angel food cake layered with whipped cream and fruit! Since Angel Food Cake uses egg whites, it’s actually sort of healthy! Save your egg yolks and make Key Lime Pie! I made the most amazing Key Lime Pie Cupcakes recently so I will share soon!
The Cake Ingredients: 1 and 1 /2 cups sugar(divided), 1/4 tsp salt, 1 cup cake flour, 10 egg whites, 1 1/2 tsp cream of tarter, 2 tsp vanilla extract
***this recipe will make 1 bundt loaf. Only half of the loaf will be used to make 20 mini sundaes.***
The toppings: 1 tub lite whipped topping, 1 container of strawberries, 1 container of blueberries and 1 jar of stemmed cherries.
Directions: Separate the yolks from the egg whites and let the egg whites sit and come to room temperature for about 30 minutes. Sift 1/2 cup sugar and flour together.
Move the oven rack to the lowest position and preheat to 350 degrees.
In a large mixing bowl, beat egg whites, cream of tarter, vanilla and salt on medium until soft peaks form. Gradually add remaining sugar and beat on high until stiff peaks form.
Fold in the flour mixture until it is all combined, not over mixing.
Spoon into an ungreased bundt pan. Bake for 35-40 minutes until lightly brown and the top appears dry.
Remove from oven and flip onto a cooling rack and let cool completely. (I know this sounds weird but this prevents the cake from caving in).
Once cooled, remove from pan and cut in half. Save half for another recipe. With the half you are working with, crumble into small pieces in a bowl. Use your hands and break it up. The smaller the better! The angel food cake is super moist ans sweet. It’s a little sticky but don’t worry about it getting stuck to your hands. Crumble away!
So I got these plastic dessert cups from The Part Store (20 cups). They were small but the perfect size for a sweet treat! Here’s how I made the sundaes: Scoop 1/3 cup of crumbled cake into each cup. Press down on the cake to make a solid base.
Cut the strawberries into small (smaller the better) pieces and mix/mash slightly. The strawberries will make a lightly-syrupy-chunky-mixture. Spoon about 1 1/2 tablespoons into each cup.
Put the whipped topping in a frosting bag/dessert decorator and squeeze a layer on top of the strawberries.
Next layer with blueberries. 🙂 These are full of antioxidants.
Top with a small dollop of whipped topping and a mini spoon!
Keep refrigerated until ready to serve.
Did you know?! Fruits and veggies are best picked during their “in-season.” Looking for local fruits and veggies? Use this calendar for Florida crop season.
Happy 1st Birthday, Mia Elena!! Love Auntie Cassie