Savannah's Heavenly Celebration-Angel Food Cake

Tomorrow, October 28th, is our daughter's birthday. Savannah Grace has been safe in the arms of Jesus for a year now. If you are new to this site and would like to know more about Savannah's story, you can visit www.caringbridge.org/visit/savannahgraceburrell In honor of her birthday, Darin, Jaythan, and I are spending the day together celebrating and honoring her life. We are first going to spend some time visiting her grave and bringing new flowers and butterfly-shaped balloons. Later, we are going to the hospital where I delivered her and donating the same burial gown in honor of our precious daughter to be used by another baby who gets to be with Jesus right away. Because we want to make it a celebration of her time with Jesus, we are going to have "Angel" Food Cake later that evening that Jaythan will help make. He loves to help Mommy in the kitchen. And, he LOVES his Sissy. I will blog about our day later when I am emotionally able to process it all in understandable words. But, now I want to offer the Angel Food Cake Recipe that I like to bake. I also want to ask that you pray for our hearts that are grieving. I have found myself overwhelmed by my grief since Sunday-crying from the depths of my heart, and pleading with Jesus to hold me close.

Matthew 5:4: Blessed are those who mourn, For they shall be comforted.

2 Corinthians 1:3-4: Blessed be the God and the Father of our Lord Jesu Christ, the Father of mercies and God of all comfort, who comforts us in all our tribulation that we may be able to comfort those who are in any trouble, with the comfort with which we ourselves are comforted by God.

Raspberry Angel Food Cake

Ingredients:
10 egg whites
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

Directions:
In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

Yield: 16 servings.

Notes:

I like to serve this with fresh raspberries on top and a generous scoop of homemade whipped cream (recipe below). Strawberries can also be substituted for the Raspberries.

Sweetened Whipped Cream

Ingredients:

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Directions:
In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. (I use my Kitchen Aid Mixer). Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator. Yield: 2 cups.