Go Back
To make the perfect angel food cake, gather these fresh ingredients: - 1 cup cake flour, sifted - 1 ½ cups granulated sugar, divided - 12 large egg whites (about 1 ½ cups) - 1 teaspoon cream of tartar - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt For the delicious berry compote, you will need: - 2 cups mixed berries (strawberries, blueberries, raspberries) - 2 tablespoons honey - 1 tablespoon lemon juice Using high-quality ingredients makes a big difference. Fresh berries add real flavor. They bring a sweet and tart touch to your dessert. Choose ripe berries for the best taste. The flour should be soft and light. Cake flour gives the cake its airy texture. It helps the cake rise well. Egg whites must be fresh. They create the fluffy structure of the cake. Sugar should be granulated and even. It sweetens the cake and helps it shine. Each ingredient plays a key role. The right choices lead to a perfect angel food cake and berry compote. Enjoy the taste of quality in every bite! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Do not grease the angel food cake pan. The batter needs to stick to the sides. This helps the cake rise perfectly. Gather all your ingredients and measure them out. You want everything ready to go. In a small saucepan, combine the mixed berries, honey, and lemon juice. Turn the heat to medium. Stir gently as the mixture heats up. Let it simmer for about 5 to 7 minutes. You will see the berries break down and get juicy. Once done, remove it from the heat and let it cool slightly. In a clean mixing bowl, add your egg whites. Use an electric mixer on medium speed. Beat the egg whites until they are frothy. Then, add the cream of tartar and salt. Increase the speed to high. Keep beating until you see stiff peaks form. This is key for a light, airy cake. Now, it’s time to add the sugar. While you keep beating, slowly add 1 cup of granulated sugar. Do this one tablespoon at a time. Continue until the mixture is shiny and stiff. Carefully fold in the vanilla and almond extracts. Be gentle so you do not deflate the egg whites. Next, sift together the remaining ½ cup of sugar and the cake flour. Sprinkle this mix over the whipped egg whites. Use a rubber spatula to fold in the dry ingredients. Do this in three parts until just combined. Spoon the batter into the ungreased angel food cake pan. Smooth the top with a spatula. Place the pan in the preheated oven. Bake for 35 to 40 minutes. The top should turn golden brown and feel springy when touched. Once done, invert the pan onto a cooling rack. Let the cake cool completely before removing it from the pan. After the cake cools, run a knife around the edges. This helps to gently remove the cake from the pan. Slice the cake and serve it with a generous spoonful of berry compote on top. For a nice touch, use white plates to make the colors pop. A sprig of mint adds freshness and color. Enjoy your delightful creation! To get that light and fluffy texture, you need to whip the egg whites well. Use a clean bowl and beaters. Start at medium speed until the whites are frothy. Then, add cream of tartar. This helps stabilize the eggs. Increase the speed to high. Keep beating until you see stiff peaks. Stiff peaks mean they hold their shape and stand tall. This is key for a perfect angel food cake. One big mistake is greasing the pan. Do not grease your angel food cake pan. The batter must cling to the sides to rise properly. Another mistake is adding sugar too quickly. Add sugar slowly while beating the egg whites. Adding it all at once will deflate them. Lastly, avoid opening the oven door too soon. This can cause the cake to fall. To check if your cake is done, look for a golden brown top. The cake should spring back when pressed lightly. You can also insert a toothpick. If it comes out clean, your cake is ready. Once it's done, invert the pan onto a cooling rack. Let it cool completely before removing the cake. This keeps it from collapsing. Pro Tips Use Room Temperature Egg Whites: For the best volume, ensure your egg whites are at room temperature before whipping. This allows for better aeration and results in a fluffier cake. Don't Overmix: When folding in the flour mixture, be gentle and avoid overmixing. This helps maintain the airiness of the batter, which is crucial for the cake's texture. Cool Upside Down: Inverting the cake pan after baking is essential to prevent the cake from collapsing. This helps maintain its height and fluffy texture as it cools. Experiment with Flavors: Try adding different extracts or citrus zest to the batter for unique flavor variations. Lemon or orange zest can add a refreshing twist to the classic angel food cake. {{image_2}} You can change the flavor of your angel food cake easily. Try using different extracts like lemon or coconut. For a chocolate twist, add cocoa powder to the flour. You can also fold in finely grated lemon or orange zest. This adds a bright flavor. Don't be afraid to experiment with spices like cinnamon or nutmeg too. Berry compote is great, but you can use other fruits. For instance, try peaches or cherries for a sweet treat. You can also mix fruits for a fun blend. Add a splash of orange juice or a sprinkle of cinnamon for extra taste. If you want a tropical vibe, use mangoes or pineapples. Toppings can change your dessert game. Whipped cream adds a light touch. You can also sprinkle toasted nuts like almonds or pistachios for crunch. For a gourmet feel, add a drizzle of chocolate sauce or caramel. Fresh mint leaves can make your cake look fancy and fresh. Get creative with your toppings! To keep your angel food cake fresh, wrap it in plastic wrap. Make sure it is airtight. You can also place it in a cake container. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing. To freeze your angel food cake, first slice it into pieces. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Label the bag with the date. Frozen cake can last up to three months. When ready to enjoy, thaw it in the fridge overnight. To reheat your angel food cake, use the oven. Preheat it to 300°F (150°C). Place the cake on a baking sheet. Heat for about 10 minutes. This method keeps the cake soft and fluffy. Avoid the microwave, as it can make the cake dry. Enjoy it warm with your berry compote! To stop your Angel Food Cake from collapsing, avoid greasing the pan. The batter must stick to the sides to rise properly. Also, whip the egg whites until they form stiff peaks. This helps the cake maintain its structure while baking. Finally, be gentle when folding in dry ingredients. Too much mixing can deflate the batter. Yes, you can make this recipe gluten-free. Use a gluten-free cake flour blend instead of regular cake flour. Look for a blend that works well for baking. It should have a good balance of starches and gluten-free flours. Your cake will still be light and fluffy with this swap. For the compote, I love using a mix of strawberries, blueberries, and raspberries. Each berry brings its unique flavor and color. Strawberries add sweetness, blueberries give a mild tartness, and raspberries offer a bright punch. You can use frozen berries if fresh ones aren't available. The berry compote lasts about a week in the fridge. Store it in an airtight container to keep it fresh. You can also freeze the compote for up to three months. Just thaw it in the fridge before using. Yes, you can use liquid egg whites instead of fresh. Just make sure to check the equivalent amount. Usually, 1 large egg white equals about 2 tablespoons of liquid egg whites. This choice can save time, but fresh egg whites usually whip up better. In this post, we explored the key ingredients for angel food cake and berry compote. I shared step-by-step instructions to help you bake a delicious cake. I also covered tips to achieve the perfect texture and avoid mistakes. Different variations let you tailor flavors and toppings to your taste. Remember, using quality ingredients makes a big difference. Enjoy your cake right away, or store it for later. Baking can be fun and rewarding. You can master this recipe and impress your friends!

Fluffy Angel Food Cake with Berry Bliss

A light and airy angel food cake served with a delightful berry compote.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 cup cake flour, sifted
  • 1.5 cups granulated sugar, divided
  • 12 large egg whites (about 1 ½ cups)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon salt
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan; the batter needs to cling to the sides for proper rising.
  • In a small saucepan over medium heat, combine the mixed berries, honey, and lemon juice. Stir gently and let simmer for about 5-7 minutes until the berries start to break down. Remove from heat and let it cool slightly.
  • In a clean mixing bowl, using an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to high and continue beating until stiff peaks form.
  • While continuing to beat the egg whites, slowly add 1 cup of granulated sugar, one tablespoon at a time. Continue beating until the mixture is glossy and stiff.
  • Gently fold in the vanilla and almond extracts. Be careful not to deflate the egg whites.
  • Sift the remaining ½ cup of granulated sugar and the cake flour together over the beaten egg whites. Using a rubber spatula, carefully fold the dry ingredients into the egg white mixture in three additions until just combined.
  • Spoon the batter into the ungreased angel food cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 35-40 minutes or until the top is golden brown and springy to the touch. Invert the pan immediately onto a cooling rack to cool completely before removing from the pan.
  • Once cooled, run a knife around the edges before gently removing the cake from the pan. Slice the cake and serve with a generous spoonful of berry compote on top.

Notes

Serve the cake slices on white plates to contrast with the colorful berry compote. Garnish with a sprig of fresh mint for added color and freshness.
Keyword angel food cake, berries, dessert