Angel Food Cake is a simple cake with only 6 ingredients. Egg whites are the main ingredient and you need 12 egg whites to make this cake. With this Blueberry Angel Food Cake, you can find a slight modification to my classic Angel Food Cake.
I used blueberry preserves and heavy cream to make a delicious berry whipped cream. Then I spread this berry cream evenly over the outside of the entire cake and finished it off with fresh blueberries, raspberries, red currants and cherries.
As I said, it is a simple cake, but there are some things to keep in mind to make this cake successful. First, it’s important to use a special tube pan with a flat bottom and straight sides and second, when separating the eggs, make sure that no yolks get into the egg whites. Any trace of fat can prevent the foam from forming. If you follow these 2 steps, your cake will be soft, light and airy.
Tools & Equipment
- 25cm/10-inch tube pan
- Fine-mesh strainer
- Food processor
- Offset spatula
- Parchment paper
- Sharp knife
- Silicone spatula
- Stand mixer fitted with the whisk attachment
Recipe Tips
Egg Whites: You will need 12 room temperature egg whites. Separate the eggs as soon as you take them out of the fridge, as it is easier to separate them when they are cold. Start about 1 hour before you need the egg whites to give them enough time to come to room temperature, which is important. If you have frozen egg whites in the freezer, you can use that, just thaw them overnight in the fridge.
Tube Pan: This kind of pan is key for making an angel food cake. Do not use a bundt pan, as it is difficult to get the cake out in one piece. The structure and stability of an angel food cake requires this particular pan. Besides, do not grease the pan. If you grease the pan, the batter will slide down the sides and not rise properly.
Cool Upside Down: Once the cake comes out of the oven, it needs to cool upside down. My tube pan has small feet so the cake can easily cool upside down. If your pan does not have feet, place the pan upside down on a wire rack or a bottle and let the cake cool completely.
Ingredients for Blueberry Angel Food Cake
Directions – How to Make Blueberry Angel Food Cake
Make the Cake
Preheat the oven to 163°C/325°F. Use a food processor to process the sugar until it is fine and powdery. Remove about 200g of sugar. Add cake flour and salt to the remaining sugar in the food processor and pulse 5-10 times until the mixture is light and airy.
In the bowl of a stand mixer beat the egg whites and cream of tartar on medium-low until foamy, for about 1 minute. Increase speed to medium-high and slowly add the reserved sugar. Beat until soft peaks, for about 4 minutes.
Add vanilla extract and continue beating until incorporated. Use a fine-mesh strainer to slowly sift the flour mixture in 3 additions into the egg white mixture.
Fold in gently after each addition. Pour the batter into the ungreased tube pan, spread evenly and gently tap the pan on the work surface to smooth the surface.
Bake for about 40-45 minutes, until an inserted toothpick comes out clean. Rotate the pan halfway through baking. Remove the cake from the oven and let cool upside down, for about 3 hours.
Run a thin knife along the edges and the bottom, gently tap the pan on the counter until the cake releases.
Make the Blueberry Preserves
Combine blueberries, sugar and lemon juice in a medium saucepan. Bring to a boil, then reduce heat to medium andsimmer until thickened, stirring occasionally, for about 15 minutes. Let the preserves cool and store in the fridge until ready to use.
Make the Whipped Cream
In the bowl of a stand mixer whip heavy cream and brown sugar on medium until it just begins to thicken, for about 1 minute. Add vanilla extract and continue to beat until medium/soft peaks form, for about 1 minute.
Fold in the cooled berry preserves. Spread the berry cream evenly all over the outside of the cake and garnish with fresh fruit.
Storing and Freezing Instructions
Storage: You can make an angel food cake 1 day ahead. Cover tightly and store overnight at room temperature. Once you’ve finished decorating the cake with the berry whipped cream, keep it in the fridge for up to 5 days.
Freezing Instructions: You can freeze this angel food cake in an airtight container or wrap in plastic and place in a zipper bag for up to 3 months. If you placed fruit on top of the cake for decoration, I suggest removing them before you freeze the cake.
My Summary for Blueberry Angel Food Cake
Difficulty: Simple.
Taste & Texture: The cake is slightly sweet, but not too much. The berry whipped cream, as well as the fruit on top of the cake add a little more sweetness and the result is simply delicious. An angel food cake is light, airy and so soft. That’s why it’s important to use a serrated knife to slice the cake, otherwise you can easily squish it.
Time: Making the batter takes about 30 minutes. Baking time is between 40-45 minutes and afterwards the cake needs to cool upside down for at least 3 hours. Making the blueberry preserves takes about 20 minutes, it needs to cool completely before using it in the next step. You can plan on about 15 minutes for making the berry whipped cream and decorating the cake.
More Recipes where to use EGG WHITES
- Chocolate Chip Meringue Cookies
- Chocolate Hazelnut Cake
- Matcha Marble Chiffon Cake
- Pavlova
- Protein Berry Soufflé
