Angel Food Cake w/ Summer Berries

Author: Lia Soneson

With every bite, this moist, springy, homemade angel food cake delights everyone lucky enough

to be at the table! A classic summertime dessert, this recipe delivers on flavor and texture while

serving as the perfect vessel to highlight sun-ripened berries and freshly whipped cream. Yum!

Serving Size: 10-12 pieces

Ingredients:

FOR THE CAKE:

12 egg whites, room temperature

1-1/2 teaspoons cream of tartar

1 cup sugar

1 cup cake flour, sifted

1 cup powdered sugar

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

1 teaspoon almond extract

FRESH WHIPPED CREAM:

1 pint whipped cream

2 tablespoons powdered sugar

1 teaspoon vanilla

MACERATED BERRIES:

2 pints fresh strawberries, halved

1 pint fresh blackberries

1 pint fresh blueberries

1 bunch fresh mint, julienned

1/4 cup sugar

Directions:

1. USING A STAND MIXER, beat the egg whites and cream of tartar until very stiff peaks form.

2. SLOWLY, ADD THE SUGAR one tablespoon at a time, while continuing to beat the egg whites

until all the sugar has been incorporated.

3. IN A SEPARATE BOWL, sift together the cake flour, powdered sugar, and salt.

4. TO THE WHIPPED EGG WHITES, slowly fold by hand, a third at a time, the sifted dry

ingredients, vanilla extract, and almond extract into the whipped egg whites until just

incorporated.

5. CAREFULLY SPOON THE MIXTURE into an ungreased 10” tube cake pan, and bake at

375ºF for 35-40 minutes or until the surface has turned golden brown and the cake springs back

lightly when touched with a fingertip. Tip: Use a spatula to smooth out the mixture. Wipe up any

big drips of cake batter.

6. ONCE THE CAKE HAS BAKED, invert it on a wine bottle, or if your cake pan has “legs,”

simple place on the counter upside-down. This helps the cake to stay fluffy and not compress as

it cools.

7. REMOVE THE COOLED CAKE from the pan by sliding a knife along the outside edge and

around the center tube. Invert the cake on a cake plate and remove the pan. Then, cut along the

top to release the inner tube part of the pan.

8. MEANWHILE, PREPARE THE MACERATED BERRIES. Wash, hull, and halve the

strawberries, and wash the other berries. Wash the mint leaves and cut into a julienne. Then mix

the prepared berries, mint, and sugar together. Let the berries sit for about 20 minutes, or until

they begin to glisten and start to release their juices.

9. USING A STAND MIXER, prepare the whipped cream. Whip the cream, powdered sugar, and

vanilla extract together until stiff peaks form.

10. SERVE THE CAKE with the fresh whipped cream in the center, and the berries generously

piled on top.