This Berry-Layered Angel Food Cake is a light, fruity delight. Fluffy cake embraces vibrant mixed berries and whipped cream—perfect as a healthy dinner idea companion or an amaretto sour-inspired dessert, offering a fresh, airy sweetness with a burst of berry goodness.
Recipe Tips and Tricks
Use room-temperature egg whites—cold ones won’t whip high; let them sit out 30 minutes. Sift flour twice—keeps it feather-light; clumps weigh it down. Fold gently—overmixing deflates batter; use a spatula tenderly. Cool upside down—prevents collapse; invert on a bottle. Chill whipped cream—whips faster and holds peaks better cold.
Why You’ll Love This Recipe
Get ready to savor a dessert that’s as refreshing as it is easy to whip up with this Berry-Layered Angel Food Cake—it’s a heavenly treat that ties into healthy dinner ideas and complements the amaretto sour’s charm, making it your new favorite for a light, fruity finish! This recipe is a joyful burst: fluffy angel food cake rises into an airy delight, layered with juicy mixed berries and a dollop of whipped cream that adds just the right touch of richness—all assembled with minimal effort, offering a low-fat base with a fresh twist, perfect alongside a wholesome meal or as a cocktail-inspired treat. It’s the ultimate no-fuss dessert—just whip, bake, and layer, delivering a bite that’s tender, sweet, and irresistibly vibrant, turning any night into a cheerful celebration without weighing you down. Whether you’re capping off a healthy dinner, channeling an amaretto sour vibe, or just craving a balanced indulgence, this one’s a total winner—fluffy, berry-packed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Berry-Layered Angel Food Cake
Fluffy angel food cake with berries and cream—dessert light and fresh.
Ingredients
- For the Cake:
- 1 cup egg whites (about 8-10 large eggs), room temperature
- 1¼ cups granulated sugar
- 1 cup cake flour
- ½ tsp cream of tartar
- ¼ tsp salt
For the Layers
- 1 cup heavy cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Gear Up for a Fruity Adventure: Alright, let’s dive into this light, berry-packed treat—grab a large mixing bowl, a sifter, a whisk or electric mixer, a spatula, a 10-inch tube pan, and a chilled bowl for cream! This angel food cake is about to make your day sweet and fresh. Picture that juicy bite—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 350°F (175°C)—imagine that golden bake ahead. Leave your tube pan ungreased—the batter needs to climb! Sift 1 cup cake flour twice into a bowl—picture that airy texture forming—set it aside, feeling the excitement build for this fluffy base!
- Whip the Egg Whites: Pour 1 cup egg whites into your mixing bowl—room temp for max fluff! Add ½ tsp cream of tartar and ¼ tsp salt—imagine them locking in those peaks. Whisk or beat on medium until foamy—watch it bubble, ready to rise high!
- Sweeten the Whites: Gradually add 1¼ cups granulated sugar—2 tbsp at a time—while beating on high. Picture that glossy shine—keep going until soft peaks form, about 3-4 minutes. Imagine that sweet, fluffy base—feel the thrill as it thickens in your hands!
- Fold in the Flour: Sprinkle half the sifted cake flour over the egg whites—fold gently with a spatula, cutting through and lifting. Picture that light texture staying perfect—add the rest and fold until just mixed, no streaks left. Imagine that airy batter—fold with love, keeping it fluffy!
- Bake the Cake: Spoon the batter into your tube pan—spread it evenly with your spatula. Picture it rising tall and golden—smooth the top lightly, then bake at 350°F for 35-40 minutes. Imagine that fluffy bake—test with a skewer; it should come out clean, grinning at your success!
- Cool Upside Down: Pull the pan out—immediately invert it onto a bottle or cooling rack. Let it hang for 1 hour—imagine it setting perfectly, staying light and tall. Picture that smooth texture locking in—once cool, run a knife around the edges and pop it out, ready for layers!
- Whip the Cream: Pour 1 cup heavy cream into your chilled bowl—beat on high until soft peaks form, about 2-3 minutes. Picture that fluffy topping—keep it light and airy, imagining it cradling those berries. Set it aside, feeling excited for the assembly!
- Layer with Berries: Slice the cooled cake horizontally into two layers—use a serrated knife for clean cuts. Picture that fluffy reveal—spread half the whipped cream over the bottom layer, then scatter 1 cup mixed berries on top. Top with the second layer, more cream, and the remaining berries—imagine that vibrant stack!
- Serve Your Berry Treat: Slice that gorgeous cake—admire those airy layers and juicy berries! Serve it up fresh—pair with a healthy dinner or an amaretto sour vibe. Dig in, relishing every fluffy, fruity bite with a big, happy grin, feeling that fresh joy lift your spirits!
Notes
- Room temp whites—cold eggs won’t whip high; plan ahead for fluff!
- Chill cream—warm cream won’t whip well; keep it cold for peaks!
- Cool inverted—skipping this flattens the cake; hang it for the best rise!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 211Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 88mgCarbohydrates 33gFiber 1gSugar 23gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites form the base—1 cup (about 8-10 large eggs, 24g protein, 135 kcal) whip into airy volume. Granulated sugar sweetens—1¼ cups (300g carbs, 1200 kcal) adds structure and sweetness. Cake flour keeps it light—1 cup (120g carbs, 400 kcal) fine and airy. Cream of tartar stabilizes—½ tsp (negligible macros) ensures peaks. Salt enhances—¼ tsp (negligible macros) balances flavors. Heavy cream whips—1 cup (80g fat, 800 kcal) light and fluffy topping. Mixed berries (strawberries, blueberries, raspberries) add freshness—2 cups (40g carbs, 120 kcal) juicy and vibrant.
Variations and Substitutions
Add almond extract to cake—1 tsp (negligible macros), for an amaretto sour nod. Use superfine sugar instead of granulated—1¼ cups (300g carbs), dissolves faster. Sub cake flour with all-purpose flour plus cornstarch—¾ cup flour + ¼ cup cornstarch (120g carbs), mimics lightness. Swap mixed berries with a single type (e.g., strawberries)—2 cups (40g carbs), simpler flavor. Replace heavy cream with coconut whipped cream—1 cup (70g fat), dairy-free fluff. Dust with powdered sugar—1 tbsp (8g carbs), instead of cream. Add lemon zest—1 tsp (negligible macros), for a tart twist.
Storage Options
Store unfilled cake at room temperature in an airtight container—keeps fresh for 2-3 days; avoid plastic wrap, it traps moisture. Store assembled cake in the fridge—up to 1 day; berries and cream soften it. Freeze unfilled cake for 3 months—wrap tightly in plastic, then foil; thaw at room temp for 2 hours.
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