Heavenly Angel Food Cake

12 Servings
55 min

Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat. Not only is it delicious with the perfect sponge crumb, it is equally elegant and simply beautiful. This special dessert is one of my all time favorites. I generally have it every year for my birthday. It's soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream . I love that you can add a variety of different toppings to make it your own depending on the season and individual taste. My favorites are blueberry and strawberry puree. What are yours?

Recipe details
  • 12  Servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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For the Cake
  • 12 eggs at room temperature, separate the egg yolks and egg whites in separate bowls, ONLY USE WHITES
  • 1 3/4 cups sugar
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup warm water
  • 1 teaspoon lemon or orange extract
For the Blueberry Sauce
  • 2 cups of fresh blueberries
  • 1 tablespoons sugar
  • 2 tablespoon of fresh lemon juice
Garnish on top
  • 1 pint of freshly whipped cream, sweetened to taste for serving
  • 1 pint of fresh blueberries for garnish
For the Cake
Preheat oven to 350 degrees F
In a food processor spin the sugar until superfine about 2 minutes
Sift half the sugar with salt and cake flour
Set remaining sugar aside
In a stand mixer, using a ballon whisk attachment, combine egg whites (make sure there is no trace of yolks), water, lemon or orange extract, and cream of tartar and beat on medium speed
Once the mixture becomes frothy, slowly sift in the reserve sugar. Continue to beat the eggs until medium stiff peaks form.
Sift the four mixture onto the egg mixture in small amounts at a time (just enough to dust the top of the egg mixture). Using a spatula, gently fold the flour mixture into the egg mixture until incorporated (be careful to not over mix). Continue this process until all of the flour mixture has been incorporated into the egg mixture.
Place the batter into an angel food cake baking pan (do NOT grease or oil the sides of the pan. Bake for 30-35 mins
Cool, upside down, on a cooling rack for 1 hour before removing from pan (this keeps the cake from collapsing as it cools, allowing for a light fluffy texture)
For the Blueberry Sauce
Puree the blueberries, sugar, and lemon juice in a blender Place in a jar with a tight lid Save in the fridge for up to 2 weeks
  • To serve: cut cake in thick slices. Pour blueberry sauce over cake. Add dollops of freshly whipped cream. Sprinkle with fresh blueberries.
Elena  @mamamiammangia__
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