This light and airy Angel Food Cake is the perfect simple yet elegant dessert for any occasion. Paired with juicy rosé-infused berries and a scoop of vanilla ice cream, it’s a deliciously fresh and fluffy treat. Best of all, it’s made with pantry staples, making it an easy go-to recipe for a show-stopping finish to any meal!
Recipe Ingredients:
Cake:
- 1 cup cake flour
- 1/4 teaspoon kosher salt
- 15 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
- 1 tablespoon vanilla bean paste
Rosé Berries:
- 3 cups mixed fresh berries (raspberries, blackberries, blueberries)
- 3 tablespoons granulated sugar
- 1/3 cup rosé wine
- Vanilla ice cream, for serving
How To Make Angel Food Cake With Rosé Berries?
- Preheat the oven: Set your oven to 180°C (350°F).
- Prepare the dry ingredients: In a medium bowl, combine the cake flour and salt, then sift 5 times. Set aside.
- Whip the egg whites: In a stand mixer fitted with a whisk attachment, beat the egg whites until frothy. Add the cream of tartar and beat on high speed until stiff, about 4 to 5 minutes.
- Incorporate the sugar: With the mixer on low, slowly sprinkle in the sifted sugar.
- Fold in the flour mixture: Gently fold in the sifted flour mixture in 3 batches until fully combined. Add the vanilla bean paste and fold gently again.
- Transfer to the pan: Spoon the batter into an ungreased angel food cake pan or tube pan (ensure there is no grease or butter). Smooth the top.
- Bake the cake: Without opening the oven, bake for 35 to 45 minutes, until a wooden skewer inserted all the way through comes out clean.
- Cool the cake upside-down: Immediately invert the pan onto its cooling legs or place the hole in the center of the pan over a wine bottle. Let cool completely for about an hour.
- Prepare the rosé berries: In a small skillet over medium heat, mix the berries and sugar. Stir for 1 to 2 minutes until the berries are coated and the skillet is warm. Add the rosé wine, bring to a boil, then reduce the heat to a simmer. Let cook for 2 to 3 minutes until the sauce thickens. Remove from heat and set aside.
- Remove the cake from the pan: Once completely cool, carefully remove the cake from the pan.
- Serve: Slice the cake, place on plates, and spoon the rosé berries over the top and around the sides. Add a scoop of vanilla ice cream and enjoy!
Recipe Tips:
- Use room temperature egg whites : Cold eggs won’t whip properly. Let them sit out for at least 30 minutes before beating for the best volume and fluffiness.
- Sift the flour multiple times : This makes the cake extra light and airy. Don’t skip this step, as clumps of flour can make the cake dense.
- Never grease the pan : The cake needs to stick to the sides of the pan to rise properly. Greasing will make it collapse.
- Cool the cake upside-down : This stops it from deflating as it cools. Use the pan’s cooling legs or place the center hole over a wine bottle.
- Fold gently, don’t stir : When adding the flour, fold it in softly to keep the batter airy. Stirring too hard will deflate the egg whites and ruin the texture.
How To Store Leftovers?
- Refrigerate: Let the Angel Food Cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh.
- Freeze: Angel Food Cake freezes well. Wrap individual slices or the whole cake in plastic wrap, then in foil, and place in a freezer-safe bag. Freeze for up to 3 months
Nutrition Facts
- Calories: 178 kcal
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 80 mg
- Potassium: 50 mg
- Total Carbohydrate: 40 g
- Dietary Fiber: 1 g
- Sugars: 30 g
- Protein: 4 g
Check out More Recipes:
Angel Food Cake With Rosé Berries
Description
This light and airy Angel Food Cake is the perfect simple yet elegant dessert for any occasion. Paired with juicy rosé-infused berries and a scoop of vanilla ice cream, it’s a deliciously fresh and fluffy treat. Best of all, it’s made with pantry staples, making it an easy go-to recipe for a show-stopping finish to any meal!
Ingredients
Cake:
Rosé Berries:
Instructions
- Preheat the oven: Set your oven to 180°C (350°F).
- Prepare the dry ingredients: In a medium bowl, combine the cake flour and salt, then sift 5 times. Set aside.
- Whip the egg whites: In a stand mixer fitted with a whisk attachment, beat the egg whites until frothy. Add the cream of tartar and beat on high speed until stiff, about 4 to 5 minutes.
- Incorporate the sugar: With the mixer on low, slowly sprinkle in the sifted sugar.
- Fold in the flour mixture: Gently fold in the sifted flour mixture in 3 batches until fully combined. Add the vanilla bean paste and fold gently again.
- Transfer to the pan: Spoon the batter into an ungreased angel food cake pan or tube pan (ensure there is no grease or butter). Smooth the top.
- Bake the cake: Without opening the oven, bake for 35 to 45 minutes, until a wooden skewer inserted all the way through comes out clean.
- Cool the cake upside-down: Immediately invert the pan onto its cooling legs or place the hole in the center of the pan over a wine bottle. Let cool completely for about an hour.
- Prepare the rosé berries: In a small skillet over medium heat, mix the berries and sugar. Stir for 1 to 2 minutes until the berries are coated and the skillet is warm. Add the rosé wine, bring to a boil, then reduce the heat to a simmer. Let cook for 2 to 3 minutes until the sauce thickens. Remove from heat and set aside.
- Remove the cake from the pan: Once completely cool, carefully remove the cake from the pan.
- Serve: Slice the cake, place on plates, and spoon the rosé berries over the top and around the sides. Add a scoop of vanilla ice cream and enjoy!
Notes
- Use room temperature egg whites : Cold eggs won’t whip properly. Let them sit out for at least 30 minutes before beating for the best volume and fluffiness.
- Sift the flour multiple times : This makes the cake extra light and airy. Don’t skip this step, as clumps of flour can make the cake dense.
- Never grease the pan : The cake needs to stick to the sides of the pan to rise properly. Greasing will make it collapse.
- Cool the cake upside-down : This stops it from deflating as it cools. Use the pan’s cooling legs or place the center hole over a wine bottle.
- Fold gently, don’t stir : When adding the flour, fold it in softly to keep the batter airy. Stirring too hard will deflate the egg whites and ruin the texture.
Angel Food Cake With Rosé Berries