American · Snack
Angel Food Cake with Fresh Berries
Angel food cake
A tall, cloud-light sponge made from whipped egg whites with no butter or oil, served with a bright, juicy mix of fresh strawberries, blueberries and raspberries.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 12
Calories come from: Carbs 87% · Fat 2% · Protein 11%
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Ingredients
For 12 servings- 12 large360 gEgg whites, at room temperature
- 1 cup120 gCake flour
- 1 1/4 cups250 gGranulated sugar
- 1 1/2 tsp5 gCream of tartar
- 1/4 tspSalt
- 1 tspVanilla extract
- 1/2 tspAlmond extract (optional)
- 2 cups300 gStrawberries, hulled and sliced
- 1 cup150 gBlueberries
- 1 cup125 gRaspberries
- 1 tbsp15 gLemon juice
Steps
- 1
Heat the oven to 175 °C (350 °F) with a rack in the lower third. Have ready a 25 cm (10 in) tube pan, left ungreased so the batter can climb the sides.
- 2
Sift the cake flour with 100 g (1/2 cup) of the sugar twice and set aside.
- 3
In a large, completely grease-free bowl, beat the egg whites on medium speed until foamy.
- 4
Add the cream of tartar and salt, then beat on medium-high until soft peaks form.
- 5
With the mixer running, add the remaining 150 g (3/4 cup) sugar a spoonful at a time and beat until the whites are glossy and hold firm but not dry peaks.
- 6
Beat in the vanilla extract and the almond extract, if using.
- 7
Sift about a quarter of the flour mixture over the whites and gently fold it in with a large spatula.
- 8
Repeat with the remaining flour mixture in three more additions, folding just until no dry streaks remain.
- 9
Spoon the batter into the tube pan, smooth the top and run a knife through it once to remove large air pockets.
- 10
Bake for 35–40 minutes, until golden and the top springs back when lightly pressed.
- 11
Turn the pan upside down straight away (over a bottle neck if it has no feet) and let the cake cool completely, about 1 1/2 hours.
- 12
While the cake cools, toss the strawberries, blueberries and raspberries with the lemon juice and leave to stand so they release some juice.
- 13
Run a thin knife around the sides and centre tube to release the cake, then turn it out.
- 14
Cut into 12 slices with a serrated knife using a gentle sawing motion and serve each slice topped with the berries.
Swaps, storage and make-ahead
Swaps
- Swap the cake flour for an equal weight of all-purpose flour with 2 tablespoons per cup replaced by cornstarch, sifted together, if you can't find cake flour.
- Leave out the almond extract and use an extra 1/2 teaspoon of vanilla if you're serving anyone with a nut allergy or just prefer plain vanilla flavour.
- Use thawed frozen mixed berries instead of fresh when berries are out of season, draining off some of the juice first.
- Replace the lemon juice with orange juice for a sweeter, milder berry topping.
Storage
Keep the cake covered at room temperature for 1 to 2 days, or wrap it well and freeze plain slices for up to 2 months. Store the berries separately in a covered container in the fridge within 2 hours and eat them within 1 to 2 days, since they soften and leak juice quickly.
Make ahead
Bake the cake up to a day ahead, let it cool completely upside down, then wrap it airtight and keep it at room temperature. Toss the berries with lemon juice up to a few hours before serving and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsGlutenTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (111 g) | Per 100 g | |
|---|---|---|
| Calories | 155 kcal | 140 kcal |
| Protein | 4.5 g | 4.1 g |
| Carbohydrates | 34.2 g | 30.8 g |
| of which sugars | 24 g | 21.6 g |
| Fiber | 1.7 g | 1.5 g |
| Fat | 0.3 g | 0.3 g |
| of which saturated | 0 g | 0 g |
| Sodium | 99 mg | 89 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
