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Classic Angel Food Cake with Berries

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Summer get-togethers call for festive desserts like this tender angel food cake decorated with berries and whipped cream. It’s perfect for the Fourth of July, especially if you use a mixture of red and blue fruits, such as raspberries, strawberries, blueberries and blackberries. You’ll need a lot of egg whites for the cake. The eggs will separate more easily when they are cold. Then, before beating the whites, let them come to room temperature.

Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 1 cup (4 oz./125 g) cake flour
  • 1 1/4 cups (8 3/4 oz./275 g) superfine sugar
  • 1 1/4 cups (10 fl. oz./310 ml) egg whites from about 10 eggs, at room temperature
  • 1 1/2 tsp. cream of tartar
  • 1/4 tsp. kosher salt
  • 2 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Lightly sweetened whipped cream for decorating
  • Fresh berries, such as raspberries, strawberries, blueberries and/or blackberries for decorating
  • Confectioners’ sugar for dusting

Directions

Preheat an oven to 350°F (180°C).

In a bowl, sift together the flour and 1 cup (7 oz./220 g) of the superfine sugar; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whisk together the egg whites, cream of tartar and salt on medium-low speed until combined and foamy. Increase the speed to medium-high and whisk until the whites are soft and foamy. Gradually add the remaining 1/4 cup (1 3/4 oz./55 g) superfine sugar and whisk until glossy and medium-soft peaks form when the whisk is lifted, about 3 minutes.

Reduce the speed to medium and whisk in the lemon juice and vanilla until medium-firm peaks form, about 1 minute. Do not overbeat.

Remove the bowl from the mixer. Sift one-fourth of the flour mixture over the egg white mixture and, using a rubber spatula, gently fold it into the whites using deep strokes. Add the remaining flour mixture in three equal additions, sifting and folding each time.

Scoop the batter into a 10-inch (25-cm) angel food cake pan and gently smooth the top with the spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the cake springs back when touched, about 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

After the cake has cooled, gently run a long, thin-bladed knife around the outer sides of the pan, pressing it firmly against the pan to prevent tearing the cake. Then run the knife or a skewer around the inside of the tube. Invert the pan and let the cake slide out.

Spread whipped cream on the outside of the cake or garnish the cake with whipped cream. Decorate with berries and dust with confectioners’ sugar. Cut into slices and serve. Serves 8.

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