Name: Easy Angel Food Cake with Fresh Berries and Whipped Cream Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups egg whites (about 10-12 eggs); 2 tsp vanilla extract; 1/2 tsp almond extract (optional); 1/4 tsp salt; 1 1/2 tsp cream of tartar; 1 cup granulated sugar; 1 cup cake flour (or 3/4 cup all-purpose flour + 2 Tbsp cornstarch, sifted together); 1 1/4 cups powdered sugar; Homemade whipped cream (recipe linked separately); Fresh berries; Powdered sugar (for dusting)

Ingredients

1 1/2 cups egg whites (about 10-12 eggs)

2 tsp vanilla extract

1/2 tsp almond extract (optional)

1/4 tsp salt

1 1/2 tsp cream of tartar

1 cup granulated sugar

1 cup cake flour (or 3/4 cup all-purpose flour + 2 Tbsp cornstarch, sifted together)

1 1/4 cups powdered sugar

Homemade whipped cream (see linked recipe)

Fresh berries

Additional powdered sugar for dusting

Instructions

Step 1: Separate the eggs while cold, then let the egg whites come to room temperature for about 30 minutes. Cold eggs separate easier, but room temperature whites whip better.

Step 2: While the egg whites warm up, sift the cake flour (or all-purpose flour with cornstarch) and powdered sugar together five times in a large bowl. Set aside.

Step 3: Preheat your oven to 350°F (175°C).

Step 4: Using a hand mixer or stand mixer on medium speed, whip egg whites with vanilla extract, almond extract (if using), salt, and cream of tartar until soft peaks form.

Step 5: Gradually add granulated sugar about 2 tablespoons at a time, beating on high until stiff peaks form.

Step 6: Gently fold in the sifted flour and powdered sugar mixture in batches, about 1/2 cup at a time, until just combined.

Step 7: Spoon the batter carefully into an ungreased 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the sides.

Step 8: Run a knife through the batter to remove any large air pockets.

Step 9: Bake for 35-40 minutes until the top is lightly golden and cracks look dry.

Step 10: Immediately invert the pan to cool upside down for about 1 hour, resting it on a heat-proof bottle or suitable object.

Step 11: Once cool, run a knife around the edges to loosen the cake, then invert onto a serving plate. A few gentle taps and shakes might be needed to release the cake.

Step 12: Slice and serve with homemade whipped cream and fresh berries. Dust with powdered sugar if desired.

Tips & Variations

Make sure the bowl and beaters are completely clean and free of any grease to achieve maximum volume from the egg whites.

For a citrus twist, add 1 tsp lemon or orange zest along with the extracts.

If you don’t have cake flour, the all-purpose flour and cornstarch mix works well and keeps the cake tender.

Do not grease the pan; the batter needs to cling to the sides to rise properly.

Storage

Store the angel food cake at room temperature for up to two days, covered loosely with a clean kitchen towel or cake dome. For longer storage, refrigerate in an airtight container for up to five days. To enjoy later, bring the cake to room temperature before serving. Reheating is not necessary and can dry out the cake.

FAQs

Can I use frozen egg whites for this recipe?

Yes, frozen egg whites can be used. Make sure they are completely thawed and at room temperature before whipping for best results.

What if my cake doesn’t rise properly?

This often happens if there’s grease in the bowl or beaters, or if the egg whites aren’t whipped enough. Ensure all equipment is clean and whites are whipped to stiff peaks. Also, do not grease the pan, as the batter needs to grip the sides to rise well.