Scrumptious Cranberry Angel Food Cake
Elevate your dessert game with this Scrumptious Cranberry Angel Food Cake, a show-stopping treat that's as light as air and bursting with seasonal flavor! This recipe blends the delicate, fluffy texture of classic angel food cake with swirls of tangy whole-berry cranberry sauce, creating a marbled masterpiece that's as beautiful as it is delicious. Infused with vanilla and almond extracts, the cake boasts a subtle, nutty aroma that perfectly complements its sweet-tart cranberry ribbons. Topped with a dusting of powdered sugar and festive garnishes of fresh cranberries and mint leaves, this cake is a centerpiece-worthy dessert perfect for holidays or special gatherings. With just 20 minutes of prep time and a unique swirling technique, it's surprisingly simple to make yet guaranteed to impress your guests!
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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
- 0.5 teaspoons almond extract
- 0.5 teaspoons salt
- 1 cup cranberry sauce (whole berry)
- 0.5 cup powdered sugar
- 0.5 cup cranberries (fresh or frozen, for garnish)
- 2 tablespoons mint leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and dry. Do not grease the pan.
Step 2
In a large mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and salt, then continue to whip until soft peaks form.
Step 3
Gradually add the granulated sugar, 2 tablespoons at a time, while beating on high speed. Continue beating until stiff peaks form and the mixture appears glossy.
Step 4
Gently fold in the vanilla extract and almond extract with a spatula.
Step 5
Sift the cake flour over the egg white mixture in small batches, gently folding it in after each addition. Be careful not to deflate the batter.
Step 6
Spoon one-third of the batter into the ungreased angel food cake pan, then dollop half of the cranberry sauce in small spoonfuls over the batter. Use a knife to gently swirl the cranberry sauce into the batter for a marbled effect.
Step 7
Repeat the process with another third of the batter and the remaining cranberry sauce, then finish with the final layer of batter on top. Smooth the top with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when touched lightly.
Step 9
Remove from the oven and immediately invert the pan onto a heatproof funnel or bottle to cool completely. This prevents the cake from collapsing.
Step 10
Once fully cooled, run a knife around the edges of the pan to release the cake. Turn it out onto a serving plate.
Step 11
Dust the top of the cake with powdered sugar and garnish with fresh cranberries and mint leaves for a festive touch.
Step 12
Slice and serve your Scrumptious Cranberry Angel Food Cake. Enjoy its light, tangy, and sweet flavors!
Nutrition Facts
| Serving size | (1259.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2487.9 |
| Total Fat 1.7g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1854.1mg | 0% |
| Total Carbohydrate 576.4g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 457.8g | |
| Protein 55.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 72.7mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1702.4mg | 0% |
Source of Calories