Friday, March 30, 2012

Angel Food Cake with Berries

Today I'm going to show you how to make my absolute favorite cake from scratch. Angel Food Cake.

Fore more yummy cakes, visit my favorite cake recipes page.

It's actually not that hard. 

Start by mixing 1 c. flour and 3/4 c. plus 2 T. sugar in a bowl and set aside.

Next mix together 12 egg whites, 1 1/2 t. cream of tartar and 1/4 t. salt.

 Beat until foamy.

Continue beating and add 3/4 c. more sugar VERY gradually. Beat until meringue holds stiff peaks.
See how that peak is not flopping over. That's how you want it.

Next fold in 1 1/2 t. vanilla and 1/2 t. almond extract. {I actually forgot to add them this time and it still tasted great}

Next add your reserved flour/sugar mixture. Add 1/4 c. at a time and FOLD it in. 

To fold, insert the spatula in the middle of the batter, scrape it along the bottom of the bowl and then bring it back up. Turn the bowl each time you do this until everything is incorporated. {Does that even make sense? Google "folding batter" if it doesn't and I'm sure you can find a video on YouTube demonstrating this}

Pour batter into a UNGREASED tube pan. {You can also use loaf pans}

Cut through the batter with a knife to level it out a bit. 

Bake at 375 for 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan on funnel until completely cool {if using loaf pans, let cool on side}

Now it's time to make a the topping.

Place 1/4 c. berries and 1/2 c. water in a pan, bring to a boil and simmer 3 minutes.

While that's boiling, mix together 1/2 c. sugar, 1 T. cornstarch and 1/4 c. water.

Stir into hot mixture. Cook until mixture thickens, stirring constantly. Boil 1 minute.

 Let cool and mix with the rest of your berries. I used two cartons of strawberries. But in the past I've used mixed frozen fruit. {I don't like cooked strawberries, so I usually fish them out before adding the fresh ones.}

Top a slice of angel food cake with the berries and enjoy a slice of heaven.

Here are the recipes courtesy of my mom.


Angel Food Cake with Berries

Angel Food Cake with Berries

Yield: 12
prep time: 15 Mcook time: 35 Mtotal time: 50 M
Homemade angel food cake topped with fresh berries.


Angel Food Cake
  • 1 c. flour
  • 3/4 c. plus 2 T. sugar
  • 12 egg whites
  • 1 1/2 t. cream of tartar
  • 1/4 t. salt
  • 3/4 c. sugar
  • 1 1/2 t. vanilla extract
  • 1/2 t. almond extract
Berry Sauce
  • 1/2 c. berries
  • 1/2 c. water
  • 1/2 c. sugar
  • 1 T. cornstarch
  • 1/4 c. water
  • 2 lbs. berries, chopped


How to cook Angel Food Cake with Berries

Angel Food Cake
  1. Mix together flour and 3/4 c. plus 2 T. sugar. Set aside.
  2. Beat together egg whites, cream of tartar and salt. Beat until foamy. 
  3. Gradually add in sugar, beating to stiff peaks.
  4. Gently fold in vanilla and almond extracts.
  5. Gently fold in flour mixture 1/4 c. at a time. Mix only until flour mixture disappears.
  6. Pour batter into ungreased tube pan. Gently cut through batter.
  7. Bake at 375 for 30-35 minutes or until top springs back when touched lightly with finger. 
  8. Invert pan. Let cool completely.
Berry Sauce
  1. Bring the berries and 1/2 c. water to a boil and then simmer for 3 minutes.
  2. Mix together the sugar, cornstarch and remaining water.
  3. Pour sugar mixture into the hot berry mixture. 
  4. Cook until mixture thickens, stirring constantly. 
  5. Once thickened, boil an additional minutes.
  6. Cool to room temperature and stir in the berries.
  7. Cover and chill.
  8. Serve over slices of Angel food cake.


You can use two loaf pans instead of a tube pan. Place them on their sides to cool. You may use fresh or frozen berries. I'm a big fan of strawberries. Raspberries, blackberries, blueberries or a mix of them all is also yummy.
Fat (grams)
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Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
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Nutritional information is automatically generated and is not guaranteed to be correct.
angel food cake, homemade angel food cake, how to make angel food cake from scratch, angel food cake with berries
Desserts, Cake
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  1. I love from scratch recipes that use real ingredients and not boxes. Why do you invert the cake over a funnel?

    1. I'm not sure why it happens, but if you don't invert the cake it will fall.

  2. I awarded you the Versatile Blogger Award. Check it out


  3. My mom always makes Angel Food Cake and I have yet to make one myself. It's my nephew's birthday today and he requested "the strawberry cake" so we'll be having some tonight! You invert so it cools faster. The proteins/starches stretch during cooling causing it to shrink/fall.

  4. Oh Rachel!! I must try this! My great-grand-mother always made her own Angel Cake.. it was delicious!!

  5. Love Love Love Angel Food Cake!! Thanks for sharing on SweetTalkin' Sunday!

  6. I am a sure sucker for Angel Food cake...its the only way to eat strawberry shortcake in my opinion :) Thanks so much for sharing at {Homemade By You}

  7. this looks soooooo yummy! thanks for sharing at tip-toe thru tuesday!

  8. You made it look so easy!! It looks delicious! We'd love for you to link this up to our party...

  9. I can never make an angel food cake I don't know why they always fall on me...thanks for the recipe and the tutorial I'll have to try it.......and Thanks for linking up @CountryMommaCooks…..hope to see you again tonight and have a wonderful weekend:)

  10. Angel food cake is my absolute favorite. I'm pinned this and it will be featured next week at Whimsy Wednesdays! Thanks so much for sharing!

  11. I love this type of desert!! I have never made my own Angel Cake but I would love to try. Thanks for the recipe, I am pinning it for later. Thanks for sharing with us at Link It Up Thursday.

    1. Featuring you tomorrow at our party! Yay. Stop by and grab a button if you would like. Thanks so much for partying with us.:)

  12. I just want to let you know I featured you on Blissful and Domestic today. Stop by and grab a button:>

    Blissful and Domestic

  13. I featured your idea today on Food Adventure Friday!!