Angel Food Cakes in a Jar #SundaySupper

With summer coming up I know we'll be going to a lot of picnics and parties.   For many years I would bring cakes or pies but then I had to carry them in my cake carrier, bring a sharp knife, and a server.   It was a lot when I was going to a picnic, especially if we were outside.  With Mother's Day being today I wanted to make something easy but also something that was fresh and delicious.

Nowadays I’ve been making individual desserts.  It's so much easier to stack cakes, cupcakes, or parfaits in jars and take them to a picnic or party.  They are easy to transport and everyone can have their own serving.   This year I'm planning on making individual angel food cakes in a jar.

These are a great dessert for a party or picnic because they are so easy!   You can buy all ready made ingredients to put in the jars or if you have time you can make the ingredients yourself.   I usually make the angel food cake from a box mix, then buy whipped cream, and I use lemon curd that I've canned.   Lemon curd is super easy to make but if you don’t have time simply buy yourself a jar!

Each recipe will make 6 half pint jars.  The jars are layered with angel food cake rounds, whipped cream, lemon curd, and fresh fruit.   I enjoy making them with blueberries and cherries but I've also made them with kiwi, peaches, and strawberries.   It's really up to you!   For Mother's Day I made 12 jars and it took just over 20 minutes which is much faster then it takes for me to make a typical cake.  My mom loves angel food cake and fresh fruit so this was a great dessert for her!

So if you are looking for a delicious individual dessert this summer, you might want to give this one a try!

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Angel Food Cakes in Jars

Yield: 6

Prep Time: 20 minutes

Total Time: 20 minutes

Layers of angel food cake, whipped cream, homemade lemon curd, and fresh fruit make these the perfect individual sized dessert for summer.

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Ingredients

• 1 angel food cake, cut into 2 layers
• 2 c. whipped cream
• 1 c. lemon curd
• 2 c. fresh fruit, sliced or cut (my favorites are strawberries and blueberries)
• 6 half pint jars

Instructions

1. Using a round biscuit cutter, cut 6 circles out of each layer of angel food cake. Set aside.
2. Place the whipped cream in a piping bag with a star tip or in a zip top baggie. Cut the end off of the bag if using and set aside.
3. Place the lemon curd in a zip top baggie. Cut off the end and set aside.
4. To assemble the cakes, place one cake round in the bottom of each jar. Pipe whipped cream, about ½ inch thick, on top of each cake.
5. Pipe ½ inch of lemon curd filling on top of the whipped cream then sprinkle with fresh fruit.
6. Gently put another cake round on top of the fruit in each jar. Pipe ½ inch whipped cream on top of each cake.
7. Finish the cakes by filling the remainder of the jars with the fresh fruit.

Notes

A Hezzi-D original recipe

*To transport the cake, simply screw the lids on the jars and place the jars in a shallow box.*

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