Dessert: United States – Angel Food Cake with Fresh Berries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 3 hrs 15 min

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (120 g) cake flour
1 1 / 2 cups (300 g) granulated sugar, divided
12 large egg whites, at room temperature
1 1 / 2 tsp (7.5 ml) cream of tartar
1 / 4 tsp (1.25 ml) fine salt
2 tsp (10 ml) pure vanilla extract
1 tsp (5 ml) fresh lemon juice (optional)
3 cups (720 ml) mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1 tbsp (15 ml) granulated sugar (optional, for macerating berries)
1 cup (240 ml) cold heavy whipping cream
2 tbsp (30 ml) powdered sugar
1 / 2 tsp (2.5 ml) pure vanilla extract

Show original ingredient measurements

1 cup (120 g) cake flour
1 1 / 2 cups (300 g) granulated sugar, divided
12 large egg whites, at room temperature
1 1 / 2 tsp cream of tartar
1 / 4 tsp fine salt
2 tsp pure vanilla extract
1 tsp fresh lemon juice (optional)
3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1 tbsp granulated sugar (optional, for macerating berries)
1 cup cold heavy whipping cream
2 tbsp powdered sugar
1 / 2 tsp pure vanilla extract

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Have an ungreased 10-inch (25 cm) tube (angel food) pan ready. Do not grease; the batter needs to cling to the sides to rise.
Make the dry mixture: Whisk or sift the cake flour with 3/4 cup (150 g) of the granulated sugar; sift together 2–3 times to aerate. Set aside.
Beat the egg whites: In a large, completely clean and dry bowl, add egg whites, cream of tartar, and salt. Beat on medium speed until foamy, about 1–2 minutes.
Add sugar gradually: With the mixer running, slowly sprinkle in the remaining 3/4 cup (150 g) granulated sugar. Increase to medium-high and beat until glossy, medium-stiff peaks form (tips hold but are just slightly soft).
Flavor the meringue: Beat in vanilla and lemon juice (if using) just to combine.
Fold in dry ingredients: Sift one-third of the flour-sugar mixture over the meringue and gently fold with a large spatula. Repeat in two more additions, folding just until no dry pockets remain. Do not deflate the batter.
Fill the pan: Spoon batter into the ungreased tube pan, smooth the top, and run a knife through the batter to pop large air pockets. Bake 35–40 minutes, until the top is golden and springs back when lightly pressed, and a skewer comes out clean.
Cool inverted: Immediately invert the pan onto its feet or over a bottle and cool completely, 2–3 hours. This prevents collapse.
Release the cake: Once cool, run a thin knife around the edges and center tube to loosen. Lift out and run the knife under the base to release fully.
Prepare berries: If desired, toss berries with 1 tablespoon (15 ml) sugar and let sit 10–15 minutes to lightly macerate.
Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until soft-to-medium peaks form.
Serve: Slice the angel food cake with a serrated knife using a gentle sawing motion. Serve with a generous spoonful of berries and a dollop of whipped cream.

Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube (angel food) pan ready. Do not grease; the batter needs to cling to the sides to rise.
Make the dry mixture: Whisk or sift the cake flour with 3/4 cup (150 g) of the granulated sugar; sift together 2–3 times to aerate. Set aside.
Beat the egg whites: In a large, completely clean and dry bowl, add egg whites, cream of tartar, and salt. Beat on medium speed until foamy, about 1–2 minutes.
Add sugar gradually: With the mixer running, slowly sprinkle in the remaining 3/4 cup (150 g) granulated sugar. Increase to medium-high and beat until glossy, medium-stiff peaks form (tips hold but are just slightly soft).
Flavor the meringue: Beat in vanilla and lemon juice (if using) just to combine.
Fold in dry ingredients: Sift one-third of the flour-sugar mixture over the meringue and gently fold with a large spatula. Repeat in two more additions, folding just until no dry pockets remain. Do not deflate the batter.
Fill the pan: Spoon batter into the ungreased tube pan, smooth the top, and run a knife through the batter to pop large air pockets. Bake 35–40 minutes, until the top is golden and springs back when lightly pressed, and a skewer comes out clean.
Cool inverted: Immediately invert the pan onto its feet or over a bottle and cool completely, 2–3 hours. This prevents collapse.
Release the cake: Once cool, run a thin knife around the edges and center tube to loosen. Lift out and run the knife under the base to release fully.
Prepare berries: If desired, toss berries with 1 tablespoon sugar and let sit 10–15 minutes to lightly macerate.
Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until soft-to-medium peaks form.
Serve: Slice the angel food cake with a serrated knife using a gentle sawing motion. Serve with a generous spoonful of berries and a dollop of whipped cream.