1 (10 inch) un-iced angel food cake
1/2 pt. whipping cream
1 c. washed, drained berries
1/2 c. GW extra fine granulated sugar
1/2 c. chopped walnut meats
1 tsp. vanilla extract

Place angel food cake, bottom side up on plate. With 2 forks carefully tear-cut, in one piece, a 2 inch wide groove around the center of the top of the cake. Make the groove about 2 inches deep. Whip cream; as it thickens add sugar gradually. Fold in berries, nutmeats and flavoring. Fill groove with mixture - try not to leave any air spaces. Replace top of cake, pushing it down gently so top is quite level. Frost entire cake with 7-Minute Icing made with 2 egg whites and 1 1/2 cusp GW extra fine granulated sugar. Stir in 1/4 teaspoon lemon extract and 6 drops of red food coloring. Place in refrigerator for 4 hours. Each slice will have a chilled center of cream and berries. Serves 12.