Angelic Cherry Mousse Cloud Cake with Mascarpone Whipped Cream
INGREDIENTS
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Recipe by: Adapted from Betty Crocker (Angel Food Cake), Paula Deen (cherry mousse), and Bon Appétit (frosting)
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Yields: one angel food cake, or about 10 servings
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Cake Ingredients:
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1 1/2 cups powdered sugar
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1 cup cake flour
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1 1/2 cups egg whites (12), room temperature
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1 1/2 teaspoons cream of tartar
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1 cup granulated sugar
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1 teaspoons vanilla
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1 teaspoon almond extract
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1/4 teaspoon salt
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Cherry Mousse Ingredients:
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1 envelope unflavored gelatin
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1/4 cup cold water
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1/3 cup boiling water
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2 cup heavy whipping cream
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2/3 cup sugar
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1/2 cup bing cherries, pitted and chopped
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3 tablespoons maraschino cherry juice or cherry pie filling juice
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Mascarpone Whipped Cream Frosting Ingredients:
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1 8-ounce container mascarpone cheese
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2 cups chilled heavy whipping cream
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6 tablespoons confectioners’ sugar
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2 teaspoons vanilla extract
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1 teaspoon gelatin
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3 tablespoons cold water
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1 tablespoon hot water
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