Angel Food Cake with Berry Sauce

2 Apr

How to make angel food cake in several easy, succinct steps.

1. Carefully separate egg whites. Carefully.


2. Invest in an angel food cake pan. Yes, there are such things. Yes, the bottoms do release, making for easy cake removal. No, they don’t look like this…


3. Triple sift your flour mixture for extra fluff and lightness (not jokes…I did this one right!)


4. Show your egg whites some love. The finest meringue takes patience, cream of tartar, and a little song and dance. Perhaps I should say it turned out in spite of the last part. No shame.

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4. Invert your cake after oven removal. It keeps it from settling on itself while it cools, and makes great use of your empty wine bottles. Not that you have any, because you don’t drink that much…and you regularly take out your recycling…


5. Make a berry sauce for accompaniment. The angel cake is light, airy and delicate. It begs for a little sin.

DSC_1489 DSC_1505

6. Enjoy with loved ones. And when you’re alone, enjoy a couple extra pieces. You deserve it.


The classic angel food cake recipe comes from Craig Claiborne in the New York Times Dessert Cookbook and the berry sauce is adapted from The South.

Angel Food Cake with Berry Sauce

Yields about 10 servings


1 1/3 cups fine sugar

1 cup cake flour

1/4 tsp salt

12 large egg whites, room temp

1 1/4 tsp cream of tartar

1 tsp vanilla extract

1/2 tsp almond extract


1/3 cup plus 2 tbsp sugar

1 tbsp cornstarch

1/3 cup water

1 cup sliced strawberries

1/2 cup raspberries

1/2 cup blueberries

1 tbsp Chambord (optional)


Preheat oven to 350 degrees.

Sift 1/3 cup sugar, cake flour and salt in medium bowl. Repeat x2.

Pour egg whites into stand mixer and beat on medium until foam appears. Slowly add cream of tartar and continue beating until they turn white and hold soft peaks. With the mixer running, slowly add in remaining 1 cup sugar one tablespoon at a time until your egg whites hold stiff peaks. Carefully fold in vanilla and almond extracts.

Sift 1/4 of your flour mixture into the egg whites and carefully fold in until fully incorporated. Repeat until everything has been mixed together, then pour batter into an ungreased (important so your batter can “climb” the pan) 9″ tube pan. Trace a square shape into the bottom of your pan, about 2″ deep.

Bake at 350 degrees for 45 minutes, or until the cake has browned and springs back when touched. Once you’ve removed it from the oven, immediately invert over a bottle and allow to cool completely (1 t0 1 1/2 hours). Run a knife or metal spatula around the pan sides to release.

For the sauce, mix sugar, cornstarch and water over medium heat until incorporated. Add berries and stir to coat. Bring sauce to a boil, then reduce to low heat and cook for an additional 5 minutes, or until the sauce thickens and is glossy. Add a splash of Chambord for an extra kick!


1.5 hours



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