Warm Weather Dessert – Angel Food Cake

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Warm Weather Dessert – Angel Food Cake

This is the perfect dessert for the warmer days that lie ahead. Angel food cake is easy to make, it’s light and refreshing, and is a great way to use your summer berries. This recipe is for a mini version (serves 4ish) and is from Dinner A Love Story. If you don’t receive Jenny’s newsletter, make sure to sign up!

Baby Angel Food Cake with Berries
Don’t forget to bring the eggs to room temperature about 45 minutes to 1 hour before baking.

3/4 cup sifted confectioners sugar
1/2 cup all-purpose flour
3/4 cup egg whites* at room temperature (I used whites from 6 large eggs)
3/4 teaspoon cream of tartar
pinch kosher salt
1/2 teaspoon vanilla extract
1/2 cup sugar
butter or cooking spray for coating baking pan
3/4 cup whipping cream
a dozen strawberries, sliced

Move the oven rack to the lowest setting, and preheat the oven to 350°F. 

Sift together the sifted confectioners’ sugar and flour. I do this by shaking them through a fine mesh metal strainer into a mixing bowl. Set aside.

In the bowl of an electric mixer, using the whip attachment, beat the egg whites on low until foamy, then add the cream of tartar, salt, and vanilla and increase the speed to medium. Whip just until soft peaks form, then, beating on medium speed, gradually add the granulated sugar a tablespoon at a time, beating until the whites form soft peaks but are not stiff. This took me between 4 and 5 minutes using a standing mixer.

Sift one quarter of the flour mixture over the whites, folding in lightly with a rubber spatula, and repeat with the remaining flour in quarters. Turn the batter gently into a nine-inch cake pan that has been buttered or coated with cooking spray.

Bake 30 to 35 minutes, until a toothpick inserted at the center comes out clean and the top springs back when touched lightly. Let cool about 10 minutes, then run a knife around the perimeter to loosen. Invert onto a plate, then flip back over.

Serve with sliced strawberries and fresh whipped cream (I found that whipping 3/4 cup heavy whipping cream is enough to frost the cake as pictured.)

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