Fourth of July: Angel Food Cake with Berries

So, like many other families, I’ve been hopping around to visit the fam for the Fourth of July. After visiting one pair of grandparents this weekend, I stopped home long enough to go for a run, shower, and bake a cake before shoving off to the next family function. I made a cake last year for the family, but it wasn’t nearly as pretty as this year’s.

Holidays are full of eating eating eating, so no one would really argue with a dessert that’s designed to be a little lighter. If your family is anything like mine, you need plenty of room for all the food in between catching up on what everyone’s been up to.

Angel food cakes are known to be a bit healthier than other cakes (hello Opera Cream Torte). They’re made with only a few ingredients including egg whites to insure it will be light and fluffy. And the berries help to tell yourself it’s practically good for you! The actual cake recipe comes from the Joy of Cooking with a few tweaks. Without further ado, here’s the recipe!

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Angel Food Cake with Berries

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes

Ingredients

Angel Food Cake

  • 1 cup cake flour sifted
  • 1 1/2 cup sugar sifted
  • 1 1/2 cups egg whites 10-12 egg whites
  • 2 1/2 tbsp cold water
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp vanilla
  • 1 tsp almond extract
  • 1/2 tsp salt

Whipped Topping Mixture

  • 2 8 oz containers whipped topping thawed
  • 1 7 oz container marshmallow creme
  • 2-3 tsp almond extract
  • strawberries
  • blueberries

Instructions

Angel Food Cake

  1. Preheat oven to 350 degrees.

  2. Add cake flour to 1/2 cup of sugar, sift again, then set aside.

  3. Combine the egg whites, water, cream of tartar, vanilla, almond extract, and salt in a mixing bowl. Beat until stiff and stop while the mixture is still glossy. Fold in the last cup of sugar 2 tablespoons at a time.

  4. Fold in the flour and sugar mixture a little at a time. Bake the batter in an ungreased tube pan for about 45 minutes.

  5. Flip the cake pan over to hang for 1 1/2 hours without trying to remove the cake. Then loosen the sides and lift the cake out if you have a removable bottom.

Whipped Topping Mixture

  1. Clean and cut the fruit. Place in a bowl.

  2. Whip together 1 container of whipped topping and the marshmallow creme until smooth. Fold in the additional whipped topping.

  3. Add the almond extract and mix.

Completed Cake

  1. Divide the cake in thirds. Use toothpicks to help cut an even line around.

  2. Layer the cake with whipped topping mixture and berries in between each layer.

  3. Refrigerate until serving or serve immediately.

  4. Enjoy!

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