Classic Angel Food Cake
I love angel food cake. It reminds me of my childhood, it’s the dessert I’d always request on my July 4th birthday. This classic recipe is super moist, airy, and just heavenly served with fluffy whipped cream and fresh summer berries.
Angel Food Cake with Macerated Berries & Whipped Cream
Ingredients
Angel Food Cake
- 1 cup cake flour (not self-rising)
- 1 cup, plus 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups room temperature egg whites (about 12 large eggs)
- 1 teaspoon cream of tartar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Macerated Berries
- 1 pound strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon cassis
Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup crème fraîche
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
Instructions
SERVINGS: ONE 9-INCH CAKE
Preheat the oven to 350ºF. Have a 9-inch tube pan ready, it should NOT be non-stick. It wont ‘climb.’
Sift together the flour, 1/2 cup sugar, and salt.
Using electric mixer, whip the egg whites on medium speed. When foamy, add the cream of tartar and lemon juice. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks.
Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be stiff, you want them pillowy. Then mix in the vanilla.
Fold the flour and sugar mixture into the whites a little at a time with a spatula.
Spoon the batter into the pan and bake for 40-45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack that has ‘legs’ so the air circulates well. When cool, run a sharp knife around the edges and enjoy with seasoned whipped cream and macerated berries.
Macerated Berries
Stir together strawberries, sugar and cassis in a bowl. Let stand at room temperature until juices are released, at least 30 minutes.
Seasoned Whipped Cream
In a deep bowl or stand mixer, beat the heavy cream with the crème fraîche until soft peaks form. Sprinkle powdered sugar over cream. Beat until soft peaks return. Do not overbeat.
Photograph by Madeleine Hill.
