Angel Food Cake With Berry Sauce Recipe

Name: Angel Food Cake With Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large egg whites; 1 cup confectioners' sugar; 1 cup cake flour; 1 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1-1/4 cups sugar; 1/3 cup blueberry vodka; 1 tablespoon cornstarch; 1 tablespoon cold water; 2-1/2 cups fresh raspberries, divided; 2 cups fresh blueberries, divided; 1/3 cup unsweetened pineapple juice; 3 tablespoons raspberry liqueur; 2 cups halved fresh strawberries; 1 cup fresh blackberries

Servings: persons

12 large egg whites
1 cup confectioners' sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups sugar
1/3 cup blueberry vodka
1 tablespoon cornstarch
1 tablespoon cold water
2-1/2 cups fresh raspberries, divided
2 cups fresh blueberries, divided
1/3 cup unsweetened pineapple juice
3 tablespoons raspberry liqueur
2 cups halved fresh strawberries
1 cup fresh blackberries

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
2
Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u00b0 for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside.
5
For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
6
Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.

939

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 large egg whites, 1 cup confectioners' sugar, 1 cup cake flour, 1 teaspoon cream of tartar, and more.

Yes, Angel Food Cake With Berry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Angel Food Cake With Berry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions