Angel Food Cake with Whipped Cream & Berries
This angel food cake with whipped cream & berries is deliciously light and fluffy- it makes a beautiful spring or summer dessert!
Servings 10
Ingredients
Angel Food Cake
- 1 cup cake flour
- 1 1/2 cups granulated sugar divided
- 12 large egg whites room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract optional
Whipped Cream & Berry Topping
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh berries such as strawberries, blueberries, raspberries, or blackberries
- 2-3 tbsp honey for drizzling
- Fresh mint leaves, for garnish
Instructions
- Preheat oven to 350°F. Do not grease the angel food cake pan. Angel food cake needs to cling to the sides of the pan as it rises.
- Sift the cake flour with ¾ cup granulated sugar. Repeat the sifting process 2–3 times for the lightest texture. Set aside.
- In a large mixing bowl, beat egg whites, cream of tartar, and salt on medium speed until foamy. Increase speed and gradually add the remaining ¾ cup sugar, a few tablespoons at a time. Beat until soft, glossy peaks form. Mix in vanilla extract and almond extract, if using.
- Gently fold the sifted flour mixture into the egg whites in small additions. Use a spatula and fold carefully to avoid deflating the batter.
- Spoon the batter into an ungreased tube pan and smooth the top. Bake for 35–40 minutes, or until the cake is golden and springs back when lightly touched.
- Immediately invert the pan and cool completely upside down. This helps the cake keep its height and airy texture. Once cooled, run a thin knife around the edges and remove the cake from the pan.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top the cooled angel food cake with whipped cream, fresh berries, a drizzle of honey, and fresh mint. Slice and serve immediately.
