Heavenly Angel Food Cake with Blueberries

The Best Angel Food Cake 

Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat. This special dessert is one of my all time favorites. It’s soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream . I love that you can add a variety of different toppings to make it your own depending on the season and individual taste. My favorites are blueberry and strawberry puree. What are yours?

Since this recipe only uses egg whites SAVE the yolks for this recipe: Italian Pastry Cream (Crema Pasticcera) Recipe

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Tube Pan I recommend for the Perfect Angel Food Cake

The Sifter/strainer/mesh I love. I also use this for other baking and cooking.

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Elena

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5 from 1 vote

Heavenly Angel Food Cake

By: Elena Davis

Servings: 12 servings

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 55 minutes mins

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Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat. This special dessert is one of my all time favorites. It’s soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream.

Ingredients 

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Cake

• ▢ 12 eggs, separate the egg yolks and egg whites in separate bowls. Best if the egg whites are at room temperature before whipping. ONLY USE WHITES.
• ▢ 1 ¾ cups sugar, 224g
• ▢ 1 cup cake flour, 125g
• ▢ ¼ teaspoon salt
• ▢ 1 ½ teaspoons cream of tartar
• ▢ ⅓ cup warm water, 79 ml
• ▢ 2 teaspoons real lemon or orange extract

Blueberry Puree

• ▢ 2 cups fresh blueberries
• ▢ 1 tablespoons sugar
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 pint freshly whipped cream, sweetened to taste for serving
• ▢ 1 pint fresh blueberries , for garnish

Instructions 

Cake

• Preheat oven to 350 degrees F
• In a food processor spin the sugar until superfine about 2 minutes
• Sift half the sugar with salt and cake flour
• Set remaining sugar aside
• In a stand mixer, using a ballon whisk attachment, combine egg whites (make sure there is no trace of yolks), water, lemon or orange extract, and cream of tartar and beat on medium speed
• Once the mixture becomes frothy, slowly sift in the reserve sugar. Continue to beat the eggs until medium stiff peaks form.
• Sift the flour mixture onto the egg mixture in small amounts at a time (just enough to dust the top of the egg mixture). Using a spatula, gently fold the flour mixture into the egg mixture until incorporated (be careful to not over mix). Continue this process until all of the flour mixture has been incorporated into the egg mixture.
• Place the batter into an angel food cake baking pan (do NOT grease or oil the sides of the pan.
• Bake for 30-35 mins
• Cool, upside down, on a cooling rack for 1 hour before removing from pan (this keeps the cake from collapsing as it cools, allowing for a light fluffy texture)

Blueberry Puree

• Puree the blueberries, sugar, and lemon juice in a blender
• Place in a jar with a tight lid
• Save in the fridge for up to 2 weeks

Notes

To serve: cut cake in thick slices. Pour blueberry sauce over cake. Add dollops of freshly whipped cream. Sprinkle with fresh blueberries.

Nutrition

Calories: 309kcalCarbohydrates: 52gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 103mgPotassium: 232mgFiber: 2gSugar: 40gVitamin A: 305IUVitamin C: 7mgCalcium: 48mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Italian/ French/ American

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