Cool Angel Cake
Light, airy, and effortlessly elegant, Cool Angel Cake is the perfect dessert centerpiece for any occasion. Made with 12 fluffy egg whites, this classic angel food cake recipe achieves its signature cloud-like texture by carefully folding sifted cake flour into a glossy meringue. Enhanced with a hint of vanilla and topped with a vibrant medley of fresh berries and luscious whipped cream, each bite strikes a perfect balance of sweetness and freshness. Whether you're celebrating summer or craving a guilt-free dessert, this cake will impress both in taste and presentation. With a short 20-minute prep time and an ungreased pan baking technique for maximum rise, Cool Angel Cake is as simple as it is stunning. Don't forget the optional powdered sugar dusting for that extra touch of sweetness!
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Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 cups Fresh whipped cream
- 2 cups Mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons Powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry; do not grease it.
Step 2
In a large mixing bowl, use a hand or stand mixer to beat the egg whites until foamy. Add the cream of tartar and salt, then continue to beat until soft peaks form.
Step 3
Gradually add the granulated sugar, 2 tablespoons at a time, while continuing to beat. Beat until stiff, glossy peaks form, but do not overmix.
Step 4
Gently fold in the vanilla extract using a rubber spatula.
Step 5
Sift the cake flour over the egg white mixture in small increments, folding gently after each addition to keep the batter light and airy.
Step 6
Once fully combined, pour the batter into the ungreased angel food cake pan. Smooth the top lightly with the spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly pressed.
Step 8
Remove the cake from the oven and invert the pan onto its feet or a bottle neck to cool completely (about 1 hour). This prevents the cake from collapsing.
Step 9
Once cooled, use a knife to loosen the edges of the cake from the pan and invert it onto a serving plate.
Step 10
Top the cake with fresh whipped cream and mixed berries. Optionally, dust with powdered sugar for garnish.
Step 11
Slice and serve this delightful Cool Angel Cake to your guests!
Nutrition Facts
| Serving size | (1728.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3721.4 |
| Total Fat 162.4g | 0% |
| Saturated Fat 112.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 560.0mg | 0% |
| Sodium 1416.8mg | 0% |
| Total Carbohydrate 495.3g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 375.0g | |
| Protein 74.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.7mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 2535.2mg | 0% |
Source of Calories