In this dessert recipe, cupcake-sized angel cakes are split and filled with either lemon or raspberry cream fillings. Topped with fresh fruit and a dusting of powdered sugar, these fancy tea cakes are so beautiful, nobody will believe you made them yourself!
Tip: Loosen the cooled cake from the pan by sliding a metal spatula between the two. Constantly pressing the spatula against the pan, draw it around the pan in a continuous, not sawing, motion so you don't cut into the cake. The cakes will come out easily after loosening with a thin metal spatula, but will leave some crust in the cups or pans. (Do not grease the cups or pans, as the fat will cause the egg whites to lose volume.) To clean pans easily, soak them in hot soapy water for 15 minutes, then wash.
Variation: Split Rectangle Cake: To make the split rectangle cake, prepare batter as above. Divide cake batter between two ungreased 8x4-inch loaf pans, spreading batter evenly. Bake as directed above, except bake about 15 minutes. Invert and cool cakes as directed above. Loosen cakes from sides of pans; remove cakes from pans (see Tip). Place one cake on a serving platter. Top with Lemon Cream Topping or Raspberry Cream Topping, spreading evenly. Place remaining cake atop filling. If desired, garnish with fresh raspberries and fresh mint leaves. Sprinkle lightly with powdered sugar, if desired. Makes 6 servings.