My absolute favorite cake is angel food cake. But you guys, it has to be homemade. It is SO much better than store bought angel food cake. Angel food cake is light and fluffy. My favorite way to serve it is with strawberries and a sweet berry sauce. 

ANGEL FOOD CAKE WITH BERRIES

Not too long ago, I bought an angel food cake for a quick dessert. Even my kids noticed the difference and told me it wasn't as good as homemade.  
This recipe takes a bit of patience, but it is SO worth it!

For more yummy cakes, visit my favorite cake recipes page.

INGREDIENTS FOR ANGEL FOOD CAKE & BERRY SAUCE

Cake Ingredients

• flour
• sugar
• egg whites
• cream of tartar
• salt 
• vanilla extract
• almond extract

Berry Sauce

You can use fresh berries or frozen. My favorite is strawberries, but you can use raspberries, blueberries, blackberries or a mix of them all.

• berries
• water
• sugar
• cornstarch

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HELPFUL KITCHEN TOOLS

Stand mixer OR hand mixer

Making angel food cake requires whipping the egg whites into a meringue.  A stand mixer will be much quicker and easier, but if all you have is a hand mixer, then it will work too.

Angel food cake pan OR bread pans

A special pan is needed for angel food cake. It's a tall round pan with a tube in the center. Since the cake must be inverted after baking, there are often little tabs that hold the pan up off the counter while cooling. 
Bread pans will work in a pinch. If you don't have an angel food cake pan and you still want to try the recipe, you can bake the cake in bread pans. You will need two pans and you will place them on their sides to cool instead of turning them completely upside down.

HOW TO MAKE ANGEL FOOD CAKE

Begin by mixing 1 cup of flour with 3/4 cup plus 2 tablespoons of sugar into a bowl. Set this aside for later.

Next, separate 12 eggs. We will be using just the egg whites. I have found that if even a little bit of yolk gets into the whites they won't whip up into a meringue. 

So I separate the eggs into a smaller bowl and then pour each white into my mixing bowl after separating. That way, if I accidentally pierce the yolk and it gets mixed into the white, I don't 'contaminate' all of the whites.

Add 1 1/2 teaspoon of cream of tarter and 1/4 teaspoon of salt to the egg whites and beat until foamy.

Continue beating and add 3/4 cup of sugar VERY gradually. About 2 tablespoons at a time. Beat until meringue holds stiff peaks. See how that peak is not flopping over? That's how you want it.

Now gently fold in the vanilla and almond extract.

Lastly we'll add the reserved flour/sugar mixture. Add 1/4 cup at a time and FOLD it in. You want to be gentle with the batter to keep those air pockets from the egg whites. Without them, the cake will fall.

To fold, insert the spatula in the middle of the batter, scrape it along the bottom of the bowl and up along the side. Turn the bowl each time you do this until everything is incorporated. (See this video for a demonstration)

Now pour the batter into an UNGREASED tube pan. (Or use loaf pans if necessary.) If you need to level it out a bit, insert a knife straight down into the batter. Gently make "cuts" through the batter to level it. It doesn't need to be perfect.

Bake at 375 for 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan until completely cool. If your pan doesn't have the little tabs to hold if off of the counter, you can use a funnel placed in the center tube to hold it up off the counter and let hot air escape.  

If using loaf pans, place them on their side to cool.

HOW TO MAKE THE STRAWBERRY TOPPING

To make the berry topping, place 1/4 c. berries and 1/2 c. water in a pan, bring to a boil and simmer 3 minutes.

While that's boiling, mix together 1/2 c. sugar, 1 T. cornstarch and 1/4 c. water. Stir into hot mixture. Cook until mixture thickens, stirring constantly. Boil 1 minute.

Let cool and mix with the rest of your berries. I used two cartons of strawberries. But in the past I've used mixed frozen fruit. {I don't like cooked strawberries, so I usually fish them out before adding the fresh ones.}
Top a slice of angel food cake with the berries and enjoy a slice of heaven.

If you love strawberries, try this strawberry stuffed French toast. It is to-die-for!

Another favorite is fruit pizza with strawberries. Or try one of these cool whip desserts with strawberries.

MORE CAKE RECIPES

• Chocolate Lava Cake 
• Zucchini Cake
• Guava Cake
• Chocolate Pudding Cake

Don't forget to PIN IT!

Angel Food Cake with Berries

Yield: 12

Author: Rachel Nielsen

prep time: 15 Mcook time: 35 Mtotal time: 50 M

Homemade angel food cake topped with fresh berries.

ingredients:

Angel Food Cake

• 1 c. flour
• 3/4 c. plus 2 T. sugar
• 12 egg whites
• 1 1/2 t. cream of tartar
• 1/4 t. salt
• 3/4 c. sugar
• 1 1/2 t. vanilla extract
• 1/2 t. almond extract

Berry Sauce

• 1/2 c. berries
• 1/2 c. water
• 1/2 c. sugar
• 1 T. cornstarch
• 1/4 c. water
• 2 lbs. berries, chopped

instructions:

How to cook Angel Food Cake with Berries

Angel Food Cake

1. Mix together flour and 3/4 c. plus 2 T. sugar. Set aside.
2. Beat together egg whites, cream of tartar and salt. Beat until foamy. 
3. Gradually add in sugar, beating to stiff peaks.
4. Gently fold in vanilla and almond extracts.
5. Gently fold in flour mixture 1/4 c. at a time. Mix only until flour mixture disappears.
6. Pour batter into ungreased tube pan. Gently cut through batter.
7. Bake at 375 for 30-35 minutes or until top springs back when touched lightly with finger. 
8. Invert pan. Let cool completely.

Berry Sauce

1. Bring the berries and 1/2 c. water to a boil and then simmer for 3 minutes.
2. Mix together the sugar, cornstarch and remaining water.
3. Pour sugar mixture into the hot berry mixture. 
4. Cook until mixture thickens, stirring constantly. 
5. Once thickened, boil an additional minutes.
6. Cool to room temperature and stir in the berries.
7. Cover and chill.
8. Serve over slices of Angel food cake.

NOTES:

You can use two loaf pans instead of a tube pan. Place them on their sides to cool. You may use fresh or frozen berries. I'm a big fan of strawberries. Raspberries, blackberries, blueberries or a mix of them all is also yummy.

Calories
179.43

Fat (grams)
0.60

Sat. Fat (grams)
0.04

Carbs (grams)
42.69

Fiber (grams)
4.19

Net carbs
38.50

Sugar (grams)
29.14

Protein (grams)
2.38

Sodium (milligrams)
55.93

Cholesterol (grams)
0.00

Nutritional information is automatically generated and is not guaranteed to be correct.

https://www.adventuresofadiymom.com/2012/03/angel-food-cake-with-berries.html

© 2019 Adventures of a DIY Mom

angel food cake, homemade angel food cake, how to make angel food cake from scratch, angel food cake with berries

Desserts, Cake

American

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