By Erin McDowell, PureWow.
It’s OK to start with a store-bought angel
food cake (really). Charred on the grill, it tastes slightly smoky and
light as cotton candy. And when you serve it with homemade whipped cream
and a drizzle of fresh blueberry sauce, no one will wonder whether or
not you turned on the oven. It’ll be our little secret.
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RELATED: 14 Desserts You Can Make on a Grill
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RELATED: 14 Desserts You Can Make on a Grill
Makes 8 servings
Start to Finish: 50 minutes
Ingredients
1 angel food cake (store-bought or homemade)
2 cups blueberries
Zest and juice of 1 lemon
3 tablespoons granulated sugar
1½ cups heavy cream
⅓ cup confectioners’ sugar
½ teaspoon pure vanilla extract
Directions
1. Preheat a grill or grill pan. Slice the angel food cake into 8 even wedges.
2. Lightly grease the grates of the grill and cook the angel food cake until grill marks appear, about 2 minutes per side. Set aside.
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3. In a medium pot, combine the blueberries, lemon zest, lemon juice and granulated sugar. Heat the mixture over medium-low heat until the blueberries break down and the mixture is saucy, 12 to 15 minutes. Let cool slightly.
4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks. Add the vanilla extract and mix to combine.
5. Serve cake with the whipped cream and a drizzle of the blueberry sauce.
2. Lightly grease the grates of the grill and cook the angel food cake until grill marks appear, about 2 minutes per side. Set aside.
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3. In a medium pot, combine the blueberries, lemon zest, lemon juice and granulated sugar. Heat the mixture over medium-low heat until the blueberries break down and the mixture is saucy, 12 to 15 minutes. Let cool slightly.
4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks. Add the vanilla extract and mix to combine.
5. Serve cake with the whipped cream and a drizzle of the blueberry sauce.
