Print

Fluffy Homemade Angel Food Cake Recipe with Whipped Cream and Berries Perfect for Summer Desserts

fluffy homemade angel food cake - featured image
Print Recipe

A light, airy angel food cake made from simple ingredients, topped with freshly whipped cream and berries, perfect for summer gatherings and easy to make even for beginners.

Ingredients

Scale
  • 12 large egg whites, room temperature
  • 1 1/4 cups (250 grams) granulated sugar, divided
  • 1 cup (120 grams) cake flour
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh berries (strawberries, blueberries, raspberries)
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the lower third for even baking.
  2. Sift together cake flour and 3/4 cup (150 grams) granulated sugar into a bowl to aerate and remove lumps.
  3. In a large, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  4. Add cream of tartar and salt to the foamy egg whites and continue beating.
  5. Gradually add the remaining 1/2 cup (100 grams) sugar a tablespoon at a time while beating. Increase speed to high and whip until stiff, glossy peaks form (about 5-7 minutes).
  6. Gently fold in vanilla extract using a rubber spatula, taking care not to deflate the egg whites.
  7. Sift the flour-sugar mixture over the whipped egg whites in three additions, folding gently each time with a cutting and turning motion until the batter is airy and smooth but not runny.
  8. Pour the batter into an ungreased angel food cake pan. Smooth the top lightly without pressing down.
  9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly pressed. Avoid opening the oven door during the first 30 minutes.
  10. Immediately invert the pan onto a bottle or funnel to cool completely, about 1 hour.
  11. Run a thin knife around the edges to loosen the cake from the pan before removing.
  12. While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
  13. Serve slices topped with whipped cream and fresh berries.

Notes

Use room temperature egg whites for better volume. Keep all equipment grease-free to ensure egg whites whip properly. Do not grease the pan to allow the batter to cling and rise. Fold batter gently to avoid deflating. Invert cake immediately after baking to prevent collapse. Whip cream just before serving for best freshness. Cake flour can be substituted with all-purpose flour by removing 2 tablespoons per cup. For dairy-free topping, use whipped coconut cream instead of heavy cream.

Nutrition

Keywords: angel food cake, fluffy cake, summer dessert, whipped cream, berries, light cake, homemade cake

Find it online: https://gleamgulp.com/fluffy-homemade-angel-food-cake-recipe-with-whipped-cream-and-berries-perfect-for-summer-desserts/