Angel Food Cakes with Berries in Orange Liqueur

Name: Angel Food Cakes with Berries in Orange Liqueur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature; 1 1/4 teaspoons cream of tartar; 1/2 teaspoon salt; 1 1/2 cups sugar; 1 1/8 cups sifted cake flour; 1 teaspoon pure vanilla extract; 1/2 pint raspberries; 1/2 pint blackberries or blueberries; 1 pint strawberries, hulled (green tops removed) and sliced; 1/4 cup orange liqueur; 1 teaspoon fresh lemon juice; 2 mint leaves, julienned; Powdered sugar, for garnish

Servings: persons

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1/2 pint raspberries
1/2 pint blackberries or blueberries
1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange liqueur
1 teaspoon fresh lemon juice
2 mint leaves, julienned
Powdered sugar, for garnish

1
Preheat the oven to 375 degrees F.
2
In a mixer fitted with a whisk attachment, whip the egg whites until foamy.
3
Add the cream of tartar and salt and continue whipping until soft peaks form.
4
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
5
Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture.
6
Fold into the egg whites, then fold in the vanilla.
7
Spoon the batter into ungreased extra-large muffin tins.
8
Bake until light golden brown, 20 to 25 minutes.
9
Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature.
10
Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
11
The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
12
Make the macerated fruit by lightly toss together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving.
13
Hollow out the center of the large cup cakes.
14
Fill the cavity with some fruit then turn them over onto dessert plates.
15
Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

573

kcal

Calories

Fat

107

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 13 ingredients. The key ingredients include: 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature, 1 1/4 teaspoons cream of tartar, 1/2 teaspoon salt, 1 1/2 cups sugar, and more.

Yes, Angel Food Cakes with Berries in Orange Liqueur 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!