Angel Food Cake With Mixed Berry Compote Recipe

Name: Angel Food Cake With Mixed Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 1 cup cake flour; 1 1/2 cups granulated sugar; 1 1/4 cups egg whites (10-12 eggs); 1 1/4 teaspoons cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla; For the Compote; 3 cups strawberries, hulled and sliced; 3 3 cups blueberries or 3 cups raspberries, blackberries and blueberries combined; 3 tablespoons orange juice or 3 tablespoons orange-flavored liqueur; 1/2 cup sugar

Servings: persons

For the Cake
1 cup cake flour
1 1/2 cups granulated sugar
1 1/4 cups egg whites (10-12 eggs)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
For the Compote
3 cups strawberries, hulled and sliced
3 3 cups blueberries or 3 cups raspberries, blackberries and blueberries combined
3 tablespoons orange juice or 3 tablespoons orange-flavored liqueur
1/2 cup sugar

1
TO MAKE THE CAKE:.
2
Preheat oven ot 325u00b0F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
3
Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
4
Add the cream ot tartar and salt. Continue beating until soft peaks form.
5
Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
6
Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
7
Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
8
TO MAKE COMPOTE::.
9
IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
10
TO SERVE:.
11
Place a slice of the cake onto a dessert plate and surround it with some of the compote.

697

kcal

Calories

Fat

145

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 12 ingredients. The key ingredients include: For the Cake, 1 cup cake flour, 1 1/2 cups granulated sugar, 1 1/4 cups egg whites (10-12 eggs), and more.

Yes, Angel Food Cake With Mixed Berry Compote 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 Mixed Berry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions