Dreamy Angel Food Cake Sprinkled with Pomegranate Arils
Serving Size / Yield
- 2 cup Sugar
- 1 cup Unsalted Butter, melted
- 4 Lg. Eggs
- 4 tsp Vanilla Extract
- 3 cup All-purpose Flour
- 1¼ cup 2% Milk
- 1 Tbsp Orange Zest
- 1 cup Heavy Cream
- 1 Tbsp Butter, room temperature
- Whipped cream, to top
- Vanilla frosting, to frost sides of cake
Preheat the oven to 350 degrees and liberally butter and flour a 9-inch cake pan. Set aside.
Combine sugar and melted butter in a bowl. While beating at medium, add eggs one at a time and continue mixing after each addition. Add the vanilla and orange zest and mix until combined. Slowly add flour and milk alternately and continue beating on low. Pour into greased and floured pan and bake for approximately one hour or until a knife inserted into the center comes out clean. Cool for ten minutes.
When cake has cooled, add whip cream on top, plus a sprinkling of pomegranate arils. Frost the sides with vanilla frosting.