This Classic Angel Food Cake with Fresh Berries is a timeless, airy delight. Fluffy cake pairs with juicy strawberries and blueberries—perfect as a standout angel food cake from your cake recipes, offering a light, summery treat that’s simple yet elegant for any occasion.
Recipe Tips and Tricks
Use room-temperature egg whites—whips higher; cold ones falter. Sift flour and sugar—keeps it airy; lumps weigh it down. Avoid greasing the pan—cake needs grip; grease makes it slide. Cool upside down—maintains loft; upright collapses it. Toss berries fresh—macerating softens them; keep their pop intact.
Why You’ll Love This Recipe
Get ready to swoon over a dessert that’s as charming as it is effortless with this Classic Angel Food Cake with Fresh Berries—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a light, fruity delight! This recipe is a timeless treasure: fluffy, cloud-like cake rises to perfection with a tender crumb, then gets crowned with vibrant, juicy berries—all whipped up with simple steps, turning basic ingredients into a classic beauty that’s perfect for any gathering or sweet craving. It’s the ultimate summery treat—just mix, bake, and top, then slice into a piece that’s airy and refreshing, turning any moment into a joyful celebration without any hassle. Whether you’re hosting a brunch, craving a nostalgic classic, or just want a dessert that sings with fresh flavor, this one’s a total winner—light, berry-kissed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Classic Angel Food Cake with Fresh Berries
Airy angel food cake with juicy berries—classic bliss.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
Instructions
- Gear Up for a Classic Delight: Alright, let’s whip up this timeless, berry-topped treat—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to make your day sweet and light. Picture that fluffy slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that golden bake ahead. Keep the pan ungreased—picture the cake rising tall. Take a moment to feel the excitement build as we dive into this classic adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles growing. Turn it to high, slowly adding ¾ cup granulated sugar—picture those glossy peaks forming. Grin at the airy magic happening!
- Flavor It Up: Splash in 1 tsp vanilla extract—imagine that warm scent lifting it. Beat until stiff peaks hold—picture that cloud-like lift. Feel proud as you set the bowl aside, ready for the next step in this classic journey!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that soft, airy crumb. Gently fold into the egg whites with a spatula—picture it staying light. Keep it slow and gentle, grinning at this fluffy masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that perfect rise—pop it into the oven for 35-40 minutes. Picture it turning golden and springy, feeling excited for the big moment!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that tender crumb!
- Prep the Berries: While it cools, grab 1 cup strawberries—hull and halve them. Toss in 1 cup blueberries—imagine that juicy burst. Picture those fresh colors popping—set them aside, feeling proud of this summery touch!
- Release and Top: Run a knife around the cooled cake’s edges—ease it onto a plate. Pile those fresh strawberries and blueberries on top—imagine that vibrant crown. Make it look inviting, grinning at this classic beauty!
- Serve Your Berry Bliss: Slice that gorgeous cake—admire its airy texture and berry topping! Serve with a smile or solo—dig in slow, savoring every fluffy, fruity bite with a big, happy grin, feeling that classic joy lift your spirits!
Notes
- Room-temp whites—cold won’t rise; warm whips best!
- No grease—cake slips; ungreased climbs high!
- Cool upside down—keeps it lofty; upright sinks!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 152Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 104mgCarbohydrates 33gFiber 1gSugar 23gProtein 5g
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 lift—12 large (90g protein, 0g fat, 204 kcal) airy foundation. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine and light. Cake flour softens—1 cup (120g carbs, 400 kcal) delicate crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm note. Salt balances—¼ tsp (negligible macros) subtle lift. Strawberries top—1 cup (20g carbs, 50 kcal) sweet juiciness. Blueberries add—1 cup (20g carbs, 85 kcal) tart burst.
Variations and Substitutions
Swap strawberries with raspberries—1 cup (15g carbs), sharper tang. Use almond extract instead of vanilla—1 tsp (negligible macros), nutty twist. Sub cake flour with all-purpose + cornstarch—¾ cup + 2 tbsp (120g carbs), similar lightness. Replace blueberries with blackberries—1 cup (15g carbs), deeper flavor. Dust with powdered sugar—1 tbsp (10g carbs), instead of berries. Add lemon zest—1 tsp (negligible macros), citrus lift. Whip cream topping—½ cup (20g fat), instead of berries. Use honey drizzle—2 tbsp (34g carbs), sweet finish.
Storage Options
Store unglazed cake at room temp—covered, lasts 2-3 days; stays fluffy. Store with berries in fridge—airtight, keeps 1-2 days; berries soften over time. Freeze unglazed slices—wrap tightly, up to 2 months; thaw at room temp, add berries fresh. Keep dry—humidity makes it sticky.
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