Good Morning America Recipes

Rocco DiSpirito's Angel Food and Cherry Cake With Ginger Cream

Recipe Courtesy of Rocco DiSpirito

GMA Recipes
Difficulty: Moderate
Cook Time: min

Rocco DiSpirito's angel food cake with cherry compote and ginger cream is an easy summer dessert.


  • 4 large slices angel food cake
  • 1 large nub fresh ginger (about 8 inches long), cut into 2 inch chunks
  • 1 teaspoon sugar (if you don't have a juicer)
  • 1 cup heavy whipping cream, very cold
  • Pinch of salt
  • 1 15 ounce can cherry pie filling, drained
  • 8 ounces cherry preserves
  • Cooking Directions

    Juice ginger with a juicer.

    If you don't have a juicer, place ginger and sugar in the bowl of a food processor and pulse until chopped fine.

    Put ginger in a thin cloth and wring the ginger until all of the juice is released.

    You will need 3 tablespoons of the juice. Combine the juice with the cream and add a pinch of salt.

    Whip the ginger cream until soft peaks form. This must be done directly before serving.

    In a small bowl, heat cherry preserves until liquefied -- about 1 minute, in a microwave.

    Combine with the drained cherry pie filling.

    Lay out angel food slice on four plates.

    Top each slice with 1/4 of the cherry mixture, making sure that you use a good amount of the liquid to soak the cake. Next, top with a large dollop of ginger whipped cream.

    Serve immediately.

    Recipe Summary

    Main Ingredients: angel food cake, cherry pie filling, whipping cream, ginger

    Course: Dessert

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