Angel Food Cake With Ginger-Tarragon Berries

Name: Angel Food Cake With Ginger-Tarragon Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Angel Food Cake; 1 cup cake flour (4 oz); 12 oz granulated sugar; 12 egg whites; 1 tsp cream of tartar; 1 tsp table salt; 2 tsp pure vanilla extract; 4 T citrus fruit zest (lemon, lime, orange, etc); 2 tsp fresh citrus juice; Ginger Tarragon Berries; 1 quart strawberries, quartered; 1/2 pint blueberries; 1/2 pint blackberries; 1/3 cup granulated sugar; 1/4 cup minced fresh tarragon; 2 T chopped candied ginger; Vanilla Whipped Cream; 2 cups heavy whipping cream; 1 T pure vanilla extract; 1/2 cup sugar

Servings: persons

Angel Food Cake
1 cup cake flour (4 oz)
12 oz granulated sugar
12 egg whites
1 tsp cream of tartar
1 tsp table salt
2 tsp pure vanilla extract
4 T citrus fruit zest (lemon, lime, orange, etc)
2 tsp fresh citrus juice
Ginger Tarragon Berries
1 quart strawberries, quartered
1/2 pint blueberries
1/2 pint blackberries
1/3 cup granulated sugar
1/4 cup minced fresh tarragon
2 T chopped candied ginger
Vanilla Whipped Cream
2 cups heavy whipping cream
1 T pure vanilla extract
1/2 cup sugar

1
For cake:
2
Pre-heat oven to 350
3
Sift flour with 6 oz of the sugar, and set aside. Whisk egg whites, cream of tartar, salt, and vanilla until foamy. Slowly add remaining 6 oz of sugar to the egg white mixture while whisking. Continue whisking until egg whites hold a ribbon but not peaks. Add 1/3 of the sifted flour, and fold into egg whites. Fold in another 1/3 of the sifted flour, and repeat with remaining 1/3 of sifted flour. Fold in zest and juice.
4
To make individual cakes, remove tops and bottoms of 8 15-oz fruit cans, rinsed and with labels removed. Line a rimmed baking sheet with parchment paper, and place cans on the sheet. Divide batter into cans and bake on the center rack of the oven 30-45 minutes, or until tops are golden brown and spring back when touched.
5
Remove from oven. Place a wire rack on top of the cans, and flip. Let cakes cook int he cans at least 1 hour. Serve with ginger-tarragon berries and vanilla whipped cream. Mix raw sugar and lime zest, and sprinkle on top.
6
For Berries:
7
Toss together all ingredients and let rest 15 minutes. Makes 4 cups
8
For Cream
9
Add all ingredients to a cold stainless steel bowl, and whip until medium-stiff peaks form. Makes about 4 cups

1578

kcal

Calories

Fat

172

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 20 ingredients. The key ingredients include: Angel Food Cake, 1 cup cake flour (4 oz), 12 oz granulated sugar, 12 egg whites, and more.

Yes, Angel Food Cake With Ginger-Tarragon Berries 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!