Fluffy angel food cake, whipped cream, fresh berries: perfect summertime dessert. This one gets a flavor boost from brown sugar in the cake instead of regular sugar, and freeze-dried berries folded into the whipped cream.
From AnkarsrumUSA recipe developer, Carmi Adams:
While angel food cake is not a difficult cake to make, there are several ways it can go wrong so let’s break it down step by step:
There are so many options of freeze-dried fruit now, feel free to swap out for other flavors, same for the fresh fruit. Angel food cake is a perfect blank canvas for all kinds of fruit combos.
Please let us know if you have any questions or comments about this recipe. Happy baking!
Angel Food Cake with Berry Whipped Cream
Prep Time: 20 minutes
Cook Time: 45 minutes
Inactive Time: 1 hour
12 large egg whites
266 g. (1 1/4 cups packed) brown sugar
4 g. (1 tsp.) cream of tartar
128 g. (1 cup plus 2 Tbsp.) cake flour, sifted
690 g. (3 cups) heavy whipping cream
114 g. (1/2 cup) granulated sugar
28 g. (1 oz.) freeze-dried strawberries, crushed
28 g. (1 oz.) freeze-dried blueberries, crushed
227 g. (8 oz.) fresh strawberries
227 g. (8 oz.) fresh blueberries
Preheat oven to 350º F.
In the plastic whipping bowl with the balloon whisks, combine the egg whites and brown sugar. Beat on highest speed until frothy.
Add the cream of tartar and continue beating on highest speed until stiff peaks form.
Change to single wire whisks, reduce speed to low (1 o’clock) and slowly fold in flour. Scrape down sides and gently fold in any remaining unmixed flour.
Spoon batter into an ungreased 10-inch angel food cake pan with removable bottom. Bake for 45 minutes until top is lightly browned.
Remove from oven and turn cake pan upside down. Let cake cool in pan, upside down, for 1 hour.
Gently run a table knife around the outer edge of the cake pan to loosen cake. Carefully push up on removable bottom to remove cake from outer cake ring. Gently run the knife around the inner tube of the cake pan and the bottom to finish removing cake from pan. Slice into 3 horizontal layers.
In the plastic whipping bowl with the balloon whisks, beat the whipping cream and sugar on medium-low speed, gradually increasing the speed to highest setting as mixture thickens. Beat to soft peaks.
Take one third of whipped cream and fold in crushed freeze-dried strawberries. Take another third of whipped cream and fold in crushed freeze-dried blueberries. Leave remaining third of whipped cream plain.
Lay one cake layer on serving platter or cake stand. Top with strawberry whipped cream and sliced fresh strawberries. Add on another cake layer and top with blueberry whipped cream and fresh blueberries. Add on final cake layer and finish with plain whipped cream. Serve with additional fresh berries if desired.
Yield: 8-10 servings
-Cake flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.
-If milling whole grain flour at home, a soft wheat is preferable for cakes.
-Sucanat can be substituted for the brown sugar.
-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.