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angel food cake

saleenasmom avatar
Recipe by
sylvia bourque
@saleenasmom
Moncton, NB

This is a delicious, light dessert or a tasty, fruity treat.

yield 12 servings
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For angel food cake

  • 1 c
    each strawberries, raspberries, and blueberries (if using frozen berries, buy the unsweetened variety and thaw before using)
  • 1 Tbsp
    sugar
  • 3/4 c
    low fat sour cream
  • 3 Tbsp
    honey
  • 1 Tbsp
    frozen orange juice concentrate
  • CAKE
  • 1 c
    sifted cake and pastry flour
  • 1 1/2 c
    sugar
  • 12
    egg whites, at room temperature
  • 1 1/2 tsp
    cream of tartar
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla
  • 1/2 tsp
    almond extract

How To Make angel food cake

  • 1
    To prepare topping, combine berries and sugar in a medium bowl. Cover and refrigerate until serving time. Combine sour cream, honey, and orange juice concentrate in a small bowl. Cover and refrigerate until serving time.
  • 2
    Preheat over to 350 degrees.
  • 3
    To prepare cake, sift together flour with 3/4 cup sugar. Sift again and set aside.
  • 4
    In a large non plastic bowl, beat egg whites until foamy using an electric mixer on medium speed (about 45 seconds) Add cream of tartar and salt.
  • 5
    Beat again on medium speed until soft peaks form when beater is slowly raised (about 1 1/2 minutes) Gradually beat in remaining sugar, 1/4 cup at a time. Turn Beater to high speed. Beat until egg whites are glossy and stiff peaks form (about 1 1/2 minutes)
  • 6
    Sprinkle vanilla and almond extract over egg whites. Sift flour mixture, 1/4 cup at a time, over egg whites. Gently fold in each addition of flour using a rubber spatula.
  • 7
    Pour batter into an ungreased 9 or 10" angel food tube pan. Using a knife, cut through batter to remove large air pockets. Smooth top.
  • 8
    Bake for 40-45 minutes, until cake is golden brown and top springs back when slightly touched.
  • 9
    Invert cake pan onto the neck of a bottle and let hang to cool, about 1 1/2 hours.
  • 10
    Run a knife along inside edge of pan and around tube to loosen cake. Invert onto a serving plate. Top each slice of cake with 2 tbsp berries. Drizzle with 1 tbsp orange cream sauce. Serve immediately.
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