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!
Log this recipe in SnapCalorie
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
- 0.5 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)
Instructions
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and dry. Do not grease the pan.
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.
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.
Gently fold in the vanilla extract and almond extract with a spatula.
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.
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.
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.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when touched lightly.
Remove from the oven and immediately invert the pan onto a heatproof funnel or bottle to cool completely. This prevents the cake from collapsing.
Once fully cooled, run a knife around the edges of the pan to release the cake. Turn it out onto a serving plate.
Dust the top of the cake with powdered sugar and garnish with fresh cranberries and mint leaves for a festive touch.
Slice and serve your Scrumptious Cranberry Angel Food Cake. Enjoy its light, tangy, and sweet flavors!
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 576.4 g | 210% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 457.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1702 mg | 36% | |
*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.
