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  • Prep
    40 min
  • Total
    1 hr 10 min
  • Serving

Grilled Angel Food Cake with Whipped Mascarpone Cheese and Raspberry Coulis


For the cake 

  • 375 mL (1 1/2 cups) egg whites (about 12 large egg whites)
  • 5 mL (1 tsp) cream of tartar
  • 310 mL (1 1/4 cups) powdered sugar, sifted
  • 5 mL (1 tsp) pure vanilla extract
  • 250 mL (1 cup) cake or pastry flour, sifted


For the whipped Mascarpone

  • 250 mL (1 cup) Saputo Mascarpone cheese
  • 60 mL (1/4 cup) Dairyland 36% whipping cream
  • 5 mL (1 tsp) vanilla extract
  • 125 mL (1/2 cup) powdered sugar, sifted


For the raspberry coulis

  • 500 mL (2 cups) fresh or frozen raspberries
  • 60 mL (1/4 cup) maple syrup
  • Fresh raspberries, as garnish


For the cake

  1. Preheat the oven to 180 °C (375 °F).
  2. In a large mixing bowl, pour the egg whites. Whisk until foamy, then add the cream of tartar. Whisk until soft peaks form, then add the sifted powdered sugar, a few spoonfuls at a time, whisking between each addition, until all the sugar is incorporated. Whisk until stiff peaks form. Incorporate the vanilla extract, then gently fold in the sifted flour in three batches.
  3. Transfer the batter into an ungreased angel food cake pan. Bake the cake for 25 to 30 minutes or until the cake is golden and a toothpick inserted in the cake comes out clean. Invert the pan onto a wire rack and let the cake cool completely.

For the whipped Mascarpone cheese

  1. Add the Mascarpone cheese, whipping cream and vanilla extract to a medium bowl and beat until combined and smooth. Add the powdered sugar, beat on low speed to incorporate, then increase the speed and beat until fluffy, about 2 minutes. Refrigerate until ready to use.

For the raspberry coulis

  1. Combine the raspberries and maple syrup in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring from time to time, until the raspberries start to break down and the coulis has thickened, about 5 to 7 minutes. Transfer to a jar and let cool completely. If you prefer a smooth coulis, you can also blend it using a hand blender.

To serve

  1. To unmold the cake, run a sharp knife around the inside of the pan and lift the centre part with the cake sitting on it. Run the knife around the centre part of the cake and along the bottom to loosen it and remove the pan. Slice into 10 thick pieces.
  2. Grill the cake pieces on the barbecue or toast in a skillet, a few seconds on each side, until light golden brown. Serve with the whipped Mascarpone cheese and raspberry coulis and fresh raspberries.

Products in this recipe

36 Whipping Cream

36% Whipping Cream

Carton: 473 mL, 946 mL