Cake with Fresh Fruits

Sometimes the smartest move in the kitchen is knowing when to cheat. This fresh-fruit cake starts with a boxed angel food cake mix baked into a jelly-roll pan sheet instead of the traditional tube. The result is a low, rectangular cake with a thin airy crumb that makes the perfect canvas for a glossy fruit topping.

The citrus glaze is the dish’s quiet star. Orange juice, sugar, cornstarch, and strips of fresh lemon and orange peel cook down into a pourable, glossy syrup. Half goes under the fruit to keep the cake from drying, and the other half brushes over the top to give the peaches, strawberries, and blueberries a jeweled shine.

Make the glaze first and let it chill for a full hour. A warm glaze melts the fruit and turns the cake into mush. A cold glaze sets up just enough to stay put on top of the cake without weeping.

Pro Tips

• Bake the angel food batter in a jelly-roll pan, not a loaf or tube pan. The thin layer cooks quickly and stays airy.
• Line the pan with greased waxed paper. Angel food sticks to bare metal and shreds when you try to release it.
• Use fruit at peak ripeness. The glaze only highlights what’s there, it can’t rescue bland out-of-season berries.
• Brush fruit with glaze just before serving. Glazed fruit held for hours goes soggy.

Variations

• Swap the fruit mix for whatever’s freshest: raspberries, kiwi, grapes, or mango all work.
• Use a homemade angel food cake if you prefer scratch baking over a mix.
• Add a dollop of whipped cream or lemon curd between cake and fruit for a richer version.