Delicate Charlotte Tea Cakes

steps

Angel Food Cake

1. Place the oven rack on the lower third of the oven and preheat to 350 degrees.
2. Combine the flour, salt, and ½ cup of the sugar into a medium bowl. Sift together three times and set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand-held mixer) mix the egg whites and cream of tartar on medium speed until frothy.
4. Add the remaining 1½ cups sugar 1 tablespoon at a time, beating on high speed until the egg whites are stiff and shiny. Add the vanilla.
5. Gently but thoroughly fold the flour mixture about a fourth at a time into the egg whites. Spoon the batter into an ungreased 10-inch tube pan.
6. Bake for about 35−40 minutes or until golden brown and a skewer inserted in the center comes out clean.
7. Invert the cake pan on a cooling rack, making sure the cake cannot touch any surface. If your pan does not have feet, place it on a long bottle such as a wine bottle. (The idea is to keep the cake from touching any surface as it cools so that it does not deflate.) Once the cake is completely cooled, remove from the pan and set aside with the top side up.

Whipped Cream

1. Whip cream and sugar until soft peaks form.

To Assemble the Charlottes

1. Using a 3-inch biscuit cutter, push the cutter straight down from the top of the cake, going around the entire cake to make 6 individual little cakes.
2. Cut each cake in thirds
3. Fill the layers with whipped cream. Place a straw or skewer through the middle of the cakes, to hold in place. Then frost the sides of the cake.
4. Remove the straws and frost the top of the cake. Place a few berries on top of each cake and serve with fresh berries on each plate.