Delicate Angel Food Cake with Whipped Cream and Fresh Fruit Recipe

Introduction

Angel Food Cake is a light, airy dessert that melts in your mouth. Made primarily with egg whites and sugar, it’s naturally fat-free and perfect for those who enjoy a delicate, sweet treat. This recipe shows you how to achieve a fluffy, tender cake topped with fresh whipped cream and garnishes.

Ingredients

• 1 cup bleached cake flour, sifted (85 grams after sifting)
• 1 1/2 cups (300 grams) granulated sugar, sifted and divided in half
• 11 to 12 large (360 grams) fresh egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• Edible flowers, fresh fruit, etc. for garnish

Instructions

1. Step 1: Adjust the oven rack to the middle position and preheat the oven to 325°F.
2. Step 2: In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the granulated sugar. Set aside.
3. Step 3: Using the whisk attachment on an electric stand mixer, whip the room temperature egg whites on medium-low speed until they begin to froth.
4. Step 4: Add cream of tartar and salt, then beat on medium speed until soft cloud-like peaks form.
5. Step 5: Gradually add the remaining 3/4 cup sugar, one tablespoon at a time, beating until the mixture is glossy and holds soft peaks. Stir in vanilla extract and lemon juice just until combined.
6. Step 6: Lightly sprinkle about 1/4 cup of the flour-sugar mixture over the egg whites. Gently fold it in using a large rubber spatula. Repeat until all the flour mixture is incorporated.
7. Step 7: Pour the batter gently into an ungreased 9-inch tube pan. Smooth the top with a spatula and tap the pan on the counter to release any large air bubbles.
8. Step 8: Bake until golden brown and the top springs back when pressed, about 45 minutes.
9. Step 9: Invert the pan onto prongs or neck of a bottle to cool completely upside down for at least 2 hours. This prevents the cake from collapsing.
10. Step 10: Run a plastic or silicone knife around the edge to loosen the cake, then carefully remove it from the pan. Place the cake bottom side up on a serving platter.
11. Step 11: To make the whipped cream, whip cold heavy cream and powdered sugar in a mixer until soft peaks form.
12. Step 12: Spread the whipped cream evenly over the top of the cake and garnish with edible flowers or fresh fruit.
13. Step 13: Use a sharp serrated knife to gently cut the cake into slices. Serve the cake the same day it’s made for best texture and flavor.

Tips & Variations

• Ensure your mixing bowl and beaters are completely clean and dry before whipping egg whites for best volume.
• Use room temperature egg whites as they whip better and create more stable peaks.
• For extra flavor, add a few drops of almond extract in place of vanilla.
• If you don’t have a tube pan with a removable bottom, be extra careful when removing the cake to avoid breaking the delicate crust.

Storage

Angel Food Cake is best stored at room temperature, covered loosely with plastic wrap or in a cake keeper, and should be eaten within one day for optimal freshness. The whipped cream topping should be added just before serving. If storing leftover cake without cream, keep it airtight for up to 2 days. Reheat is not recommended as the cake is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour, but the texture will be less light and tender. If using all-purpose flour, remove 2 tablespoons per cup of flour and replace with cornstarch to mimic cake flour more closely.

Why is my angel food cake dense or heavy?

This usually happens if the egg whites aren’t whipped enough, or if the batter is overmixed and deflates. Make sure to whip egg whites to soft peaks and gently fold in the flour mixture without stirring vigorously.

Delicate Angel Food Cake with Whipped Cream and Fresh Fruit Recipe

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★★★★★

4.8 from 89 reviews

• Author: lilan
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A light and airy Angel Food Cake made from whipped egg whites, cake flour, and sugar, baked to a golden perfection and topped with fluffy whipped cream and fresh garnishes. This classic dessert is perfect for a delicate, sweet treat served fresh the same day.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup bleached cake flour, sifted (85 grams after sifting)
• 1 1/2 cups (300 grams) granulated sugar, sifted and divided in half
• 11 to 12 large (360 grams) fresh egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar

Garnish

• Edible flowers, fresh fruit, etc. for garnish

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Instructions

1. Prepare Oven and Dry Ingredients: Adjust the oven rack to the middle position and preheat the oven to 325°F. In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the granulated sugar; set aside.
2. Whip Egg Whites: In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low speed until just beginning to froth. Add the cream of tartar and salt, then increase to medium speed and beat until soft cloud-like mounds form.
3. Add Sugar and Flavorings: Gradually add the remaining 3/4 cup (150 grams) of sugar, 1 tablespoon at a time, beating until the mixture is glossy and soft peaks hold. Mix in the vanilla extract and fresh lemon juice until just combined.
4. Fold in Dry Ingredients: Gently sprinkle approximately 1/4 cup of the flour and sugar mixture over the egg whites. Carefully fold it in using a large rubber spatula without deflating the batter. Repeat folding in the remaining flour mixture until fully incorporated.
5. Transfer to Pan: Pour and gently scrape the mixture into an ungreased 9-inch tube pan, smoothing the top. Tap the pan on the counter to remove large air bubbles and help the batter settle evenly.
6. Bake the Cake: Bake for about 45 minutes until the cake is golden brown and the top springs back when lightly pressed.
7. Cool Upside Down: If your tube pan has prongs, invert the pan onto them and allow the cake to cool completely upside down for at least 2 hours. This prevents it from collapsing and helps keep its height.
8. Unmold the Cake: Run a plastic or silicone knife along the edges to loosen the cake without damaging the crust. Carefully slide the cake from the pan and remove the removable bottom. Set the cake bottom side up on a serving platter.
9. Make Whipped Cream: In a clean mixing bowl with the whisk attachment, combine the cold heavy whipping cream and powdered sugar. Whip until soft peaks form.
10. Frost and Garnish: Spread the whipped cream evenly over the top of the cake. Decorate with edible flowers, fresh fruit or desired garnishes.
11. Serve: Use a sharp serrated knife to gently cut slices. Serve the cake the same day for the best texture and flavor.

Notes

• Ensure egg whites are at room temperature for maximum volume when whipped.
• Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
• Cooling the cake upside down is crucial to prevent it from collapsing.
• Use a serrated knife to slice to avoid compressing the delicate crumb.
• Best enjoyed fresh the day it is made for optimal texture and flavor.
• Optionally garnish with fresh berries or edible flowers for an elegant presentation.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: angel food cake, light cake recipe, airy cake, whipped egg whites dessert, classic American dessert, tube pan cake