The combination of flavors in this Grilled Angel Food Cake With Berry-Wine Sauce dessert is brilliant. The berries and lemony whipped cream evoke summertime and the spiced wine sauce make it a sophisticated shortcake.
The flavorful sauce is the star—wonderfully versatile with rave reviews from family and friends. Feel free to fiddle with the grilling. We’ve tried a stovetop grill pan, a cast-iron skillet, and un-toasted. Grilled with the marks is the prettiest.
Thank you to Jena Lords from Bakersfield, California. Her family recipe appears in The Old Farmer’s Almanac Reader’s Best Recipes cookbook.
For sauce: In a saucepan, combine sugar, wine, cinnamon stick, and orange rind with cloves. Bring to a boil. Simmer for 30 minutes, or until reduced by half, stirring occasionally. Strain out cinnamon stick, orange rind, and cloves. Cool, then pour over sliced berries and stir to coat. Chill in refrigerator.
For whipped cream: In a bowl, beat whipping cream until foamy. Gradually add confectioners’ sugar, lemon zest, lemon juice, and vanilla. Continue whipping until soft peaks form.
To assemble: Preheat grill to medium.
Spray angel food cake slices with cooking spray. Grill on each side for a couple of minutes, or until grill marks appear and slices are golden brown.
Place each cake slice on a serving dish. Spoon berry sauce over. Top with dollop of whipped cream. Garnish with fresh berries and mint (if using).