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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry; do not grease it.
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.
Gradually add the granulated sugar, 2 tablespoons at a time, while continuing to beat. Beat until stiff, glossy peaks form, but do not overmix.
Gently fold in the vanilla extract using a rubber spatula.
Sift the cake flour over the egg white mixture in small increments, folding gently after each addition to keep the batter light and airy.
Once fully combined, pour the batter into the ungreased angel food cake pan. Smooth the top lightly with the spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly pressed.
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.
Once cooled, use a knife to loosen the edges of the cake from the pan and invert it onto a serving plate.
Top the cake with fresh whipped cream and mixed berries. Optionally, dust with powdered sugar for garnish.
Slice and serve this delightful Cool Angel Cake to your guests!
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 495.3 g | 180% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 375.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
