Angel Food Cake with Berries & Cream

Let me tell you a little secret…angel food cake is just about the healthiest dessert on the planet!  There is next to zero fat in this cake.  It’s so light and fluffy.  You don’t even feel guilty eating it.  And the fresh summer berries…to die for.

I mean, let’s just pretend like there are no calories in homemade whipped cream…then it’s truly heaven.  I suppose if you want to keep it light, you could omit the whipped cream, or use a store bought light variety.
But, truth be told, I’ll always pick the real, full fat version!

you will need:
1 cup cake flour
¼ teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1¼ cups sugar
2 teaspoons pure vanilla extract
whipped cream & berries for serving

Preheat oven to 350°F.  Sift flour and salt into a bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and then beat until soft peaks form.  With mixer on low, gradually add sugar and beat until stiff peaks form, about 2 minutes. Add vanilla and mix to combine.

Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

Gently spoon batter into an ungreased angel food cake pan with a removable bottom and smooth top. Cut a knife or small spatula through batter to release air bubbles.

Bake until cake is golden and springs back when lightly pressed, about 35 to 40 minutes.  Let cook in the pan for 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan.

Set on a display plate.  Make whipped cream: beat 1 cup heavy cream with ¼ cup powdered sugar.  Spread cream on the top of the cake.  Garnish with fresh berries.  Serve with extra whipped cream and berries on the side.

serves: 8-10
time: 30 min prep + 40 min baking + 1 hour cooling
from: Martha Stewart

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