Sara Lee Frozen Bakery
SLFB has expanded its foodservice dessert portfolio with the addition of a Strawberry Angel Food Cake.
Developed with the same care and quality that SLFB is known for, this dessert innovation is moist, delicious and sure to be a crowd pleaser.
Angel food cake is a type of sponge cake that originated in the US in the late 19th century. Made with whipped egg whites, flour and sugar, it’s differentiated from most other cakes because it doesn’t use butter – making angel food cake a top choice for many with dietary restrictions as it is cholesterol- and fat-free. Angel food cake is also the top selling cake flavor in the US hospitals. According to Circana, the US’ aging population will see spend by healthcare operators to grow $3.5bn by 2026, making innovations that accommodate the needs of an aging demographic increasing relevant. It’s also suitable for some dysphagia patients and the Sara Lee Frozen Bakery Dysphagia Recipe Guide contains Pureed (Level 4) and Minced & Moist (Level 5) Strawberry Angel Food Cake recipes.
“We’re super excited for the debut of our new Sara Lee Strawberry Angel Food Cake,” said Steve Cohn, senior director of Marketing for SLFB.
“Just in time for summer, this sweet twist on nostalgic angel food cake is not only a great addition for healthcare operators, but restaurants can also use it to craft seasonal dessert recipes like strawberry shortcake.”
Like the original Sara Lee Angel Food Cake, this line extension is fully baked and ready to simply thaw, slice and serve. Packed six 22oz cakes per case, the strawberry-flavored Bundt cake offers versatility, convenience and ease of use back of house.
Available through all major foodservice distributors, or from SLFB.