Heavenly Angel Food Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
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Servings
12 servings
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Calories
309 kcal
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Course
Dessert
Heavenly Angel Food Cake
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Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat. This special dessert is one of my all time favorites. It’s soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream.
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Ingredients
Cake
- 12 eggs separate the egg yolks and egg whites in separate bowls. Best if the egg whites are at room temperature before whipping. ONLY USE WHITES.
- 1 ¾ cups sugar 224g
- 1 cup cake flour 125g
- ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
- ⅓ cup warm water 79 ml
- 2 teaspoons real lemon or orange extract
Blueberry Puree
- 2 cups fresh blueberries
- 1 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1 pint Freshly whipped cream sweetened to taste for serving
- 1 pint fresh blueberries for garnish
Instructions
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 flour 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)
Blueberry Puree
- 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
Notes
- To serve: cut cake in thick slices. Pour blueberry sauce over cake. Add dollops of freshly whipped cream. Sprinkle with fresh blueberries.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
103mg
(4%)
Potassium
232mg
(7%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
305IU
(6%)
Vitamin C
7mg
(8%)
Calcium
48mg
(5%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 103mg | 4% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 48mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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