Happy Canada Day, all my fellow Canadians!

Do I ever have a treat for you! I decided I'd make a festive dessert to celebrate and enjoy the long weekend... And when I think of summertime desserts the light and fluffy angel food cake, with fresh fruit and ample whip cream, is the first thing that springs to mind! And what better way to celebrate this great country than with an entirely red and white dessert!? 

As as some of you know by now, I have recently been diagnosed as lactose-intolerant and so angel food cake is a very safe and delicious dessert option for me that is completely dairy-free {happy dance!}. But coincidentally even before my diagnosis, angel food cake, specifically confetti angel food cake, has always been my favourite! 😍 

I've been very fortunate to discover and try some very tasty dairy-free & lactose-free products. But I have to admit it was quite a hurdle mentality as I've always been the girl that would go to the fridge and pour myself a large glass of milk... I LOVE dairy! And I'm even more fortunate that in my working with Gay Lea I can continue to use and feature great Canadian dairy products that are LACTOSE-FREE! That's right! Gay Lea has lactose-free products and let me tell you, they are yummy! I especially love their "real coconut whipped cream" that is made from REAL coconut cream and is entirely dairy-free, gluten-free & lactose free!

And it needs to be said, that it makes the perfect addition to this summertime dessert! The sweet and airy cake with the tart and refreshing berries is beautifully complimented with the exotic and tropical flare from the coconut whipped cream! This product is now a staple in my fridge! You've got to try it for yourself! 

Here's What You'll Need... 

Cake Batter 

  • 1 cup of cake flour
  • 1 3/4 cups of organic sugar
  • Pinch of pink Himalayan sea salt
  • 12 eggs (using only the egg whites, room temperature)
  • 1 1/2 tsp of cream of tartar
  • 2 tsp of organic vanilla extract
  • 1/3 cup of warm water
  • confetti sprinkles (optional) 

Garnishes

*You'll also need a medium bowl for dry ingredients, large mixing bowl for making the batter, electric beater or KitchenAid standmixer, angel food cake / bundt cake pan, measuring cups and spatula

Directions

1. Preheat the oven at 350 degrees. 

2. In a medium-sized bowl combine the flour, half the amount of sugar and salt, then mix together. Set aside. (Tip: Sift the flour as you add it to the bowl)

3. Separate the yolks from the egg whites from one dozen eggs, you only need the egg whites. (FYI: I like to keep the removed egg yolks for hollandaise sauce) Combine the cream of tartar, vanilla extract and warm water with the egg whites in our stand mixer. Put the mixer on the slowest/stir speed for two minutes, then slowly increase speed as you add the remaining half of the sugar. Continue to whisk the batter until the batter is light and fluffy with medium soft peaks forming.

4. Slowly add in the mixture of dry ingredients, you set aside at the beginning, until fully combined with the egg mixture.

5. Optional - Add confetti sprinkles. (If you are crazy like me you will sort out only the select colours of sprinkles you wish to use... Don't do this.)

6. Add the mixture to an un-greased cake pan. 

7. Bake for 30-35 minutes at 350 degrees until golden in colour.

8. Remove from oven and turn upside down on a plate or platter to cool for at least 4 hours. (The reason for cooling upside down is that because the cake is so light and fluffy it will collapse on itself if left right side up.)

9. After cooled, use a rubber spatula to loosen the cake from the sides of the pan and pop out onto plate. (Optional - Dust the top of the cake with icing sugar.)

10. Slice, plate, garnish and ENJOY! 

Mmm... Tastes like summer!

Interested in learning more about Gay Lea and their story? #BornOnTheFarm

Stay tuned for more posts...

Until next time… Enjoy!

Sincerely,

Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. Product is available in Ontario only, at most major grocery stores (except No Frills and Walmart).