Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) cake flour
- 1 1/2 cups (300 g) granulated sugar, divided
- 1/2 cup (60 g) powdered sugar
- 12 large egg whites (about 1 1/2 cups), room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp fine sea salt
- 2 tsp pure vanilla extract, divided
- 1 1/4 cups (300 ml) cold heavy whipping cream
- 2–3 tbsp powdered sugar (for cream)
- 3–4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Optional: lemon zest, mint leaves
Do This
- 1. Preheat oven to 325°F (165°C). Make sure a 10-inch angel food or tube pan is clean and completely ungreased.
- 2. Sift cake flour with powdered sugar; set aside. Whip egg whites with cream of tartar and salt, gradually adding granulated sugar, until glossy stiff peaks form. Beat in 1 1/2 tsp vanilla.
- 3. Gently fold the flour mixture into the meringue in 3–4 additions. Spoon batter into the pan, smooth the top, and bake 35–40 minutes until golden and springy.
- 4. Immediately invert the pan and cool completely, 1 1/2 hours. Loosen edges and remove the cake from the pan.
- 5. Whip cold cream with 2–3 tbsp powdered sugar and remaining vanilla until medium peaks form.
- 6. Slice the cake horizontally into 2 or 3 layers. Fill and frost with whipped cream.
- 7. Top with a generous pile of fresh mixed berries and chill 30 minutes before slicing.
Why You’ll Love This Recipe
- A tall, cloud-like cake with no butter or oil for an ultra-light, ethereal texture.
- Lightly sweetened whipped cream and fresh berries keep it tasting fresh and not overly sugary.
- Perfect for health-conscious celebrations, spring and summer gatherings, or any time you want a showstopper that feels airy instead of heavy.
- Uses simple, everyday ingredients, but looks bakery-worthy on the table.
Grocery List
- Produce: Strawberries, blueberries, raspberries, blackberries (or your favorite berries), optional fresh mint, optional lemons (for zest)
- Dairy: Heavy whipping cream (at least 35% fat)
- Pantry: Cake flour, granulated sugar, powdered (confectioners’) sugar, cream of tartar, fine sea salt, pure vanilla extract
Full Ingredients
For the Angel Food Cake
- 1 cup (120 g) cake flour
- 1/2 cup (60 g) powdered sugar (confectioners’ sugar)
- 1 1/2 cups (300 g) granulated sugar, divided
- 12 large egg whites (about 1 1/2 cups / 360 ml), at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp fine sea salt
- 1 1/2 tsp pure vanilla extract
- Optional: 1 tsp finely grated lemon zest for a citrus note
For the Lightly Sweet Whipped Cream
- 1 1/4 cups (300 ml) cold heavy whipping cream
- 2–3 tbsp powdered sugar (to taste)
- 1/2 tsp pure vanilla extract
For the Fresh Berry Topping
- 3–4 cups mixed fresh berries, such as:
- 1 1/2 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup blackberries
- 1–2 tsp powdered sugar (optional, for very tart berries)
- 1 tsp fresh lemon juice (optional, to brighten flavors)
Optional Garnish
- Extra berries for the platter
- Fresh mint leaves
- Finely grated lemon zest
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 325°F (165°C) with the rack in the lower-middle position. Use a 10-inch (25 cm) angel food cake pan or tube pan with a removable bottom if you have one. Make sure the pan is completely clean, dry, and ungreased—no butter, oil, or cooking spray. Angel food cake needs to cling to the sides of the pan to rise tall, and any fat will prevent that. If your pan is dusty, wipe it out with a clean, dry towel.
Step 2: Sift the dry ingredients
In a medium bowl, whisk or sift together the cake flour and powdered sugar. For the fluffiest texture, sift this mixture at least 2–3 times to break up any lumps and incorporate air. Set aside. In a small bowl, measure out 3/4 cup (150 g) granulated sugar; in another small bowl, measure the remaining 3/4 cup (150 g) granulated sugar. You will add these to the egg whites gradually.
Step 3: Whip the egg whites into a glossy meringue
In a large, very clean mixing bowl (glass or metal is best), add the room-temperature egg whites, cream of tartar, and salt. Using a stand mixer with the whisk attachment or a hand mixer, beat on medium speed until the mixture is foamy, about 1–2 minutes. Slowly sprinkle in the first portion of granulated sugar (3/4 cup / 150 g) while continuing to beat. Increase speed to medium-high and whip until soft peaks form.
Gradually add the remaining 3/4 cup (150 g) granulated sugar while beating, then continue on high speed until the meringue is thick, very glossy, and holds stiff peaks that stand up but still look smooth (about 5–7 minutes total). Beat in the vanilla extract and optional lemon zest just until combined. Do not over-beat to dryness or the cake may turn out dense.
Step 4: Fold in the flour mixture
Sprinkle about 1/4 of the flour mixture over the top of the meringue. Using a large spatula, gently fold it in by sweeping the spatula down through the center of the bowl, across the bottom, and up the sides, turning the bowl as you go. The goal is to keep as much air in the batter as possible. Repeat with the remaining flour mixture in 3–4 additions, folding gently each time until no dry streaks remain. Work patiently and avoid stirring vigorously, which will deflate the egg whites.
Step 5: Fill the pan and bake
Spoon the batter into the ungreased tube pan, spreading it evenly. Use a knife or thin spatula to gently run through the batter once or twice to pop any large air pockets, then smooth the top. Bake at 325°F (165°C) for 35–40 minutes, or until the top is golden brown, the cake springs back lightly when touched, and a skewer inserted near the center comes out clean or with just a few moist crumbs.
Step 6: Invert, cool, and release the cake
As soon as the cake comes out of the oven, carefully invert the pan. If your pan has little feet, rest it on those; otherwise, balance the center tube on a heat-safe bottle or funnel. Let the cake cool upside down for at least 1 1/2 hours, until completely cool to the touch. This prevents the cake from collapsing and keeps it tall and airy.
Once cool, run a thin knife or offset spatula around the outer edge and around the center tube to loosen the cake. Remove the outer ring if your pan is two-piece, then run the knife between the cake and the bottom to fully release it. Place the cake right-side up on a serving plate. If you plan to layer the cake, use a long serrated knife to gently slice it horizontally into 2 or 3 even layers.
Step 7: Make the whipped cream
When you are ready to assemble, place the cold heavy cream, powdered sugar, and vanilla in a chilled mixing bowl. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. The cream should be thick enough to hold its shape on the cake but still smooth and spreadable. Be careful not to over-whip; if it starts to look grainy, you have gone too far. Taste and adjust sweetness if desired with a bit more powdered sugar.
Step 8: Prepare berries, assemble, and garnish
Rinse and gently pat dry your mixed berries. Hull and slice strawberries; leave smaller berries whole. If your berries are very tart, toss them with 1–2 tsp powdered sugar and optional 1 tsp lemon juice and let them sit for 5–10 minutes to lightly macerate.
To assemble, place the bottom cake layer on a serving plate. Spread with a generous layer of whipped cream, then scatter some berries on top. Add the second layer (and third, if using), repeating with more cream and berries. Spread the remaining whipped cream over the top and lightly down the sides for a soft, natural look. Pile the remaining berries on top in a loose mound. Garnish with fresh mint leaves and a sprinkle of lemon zest if you like. Chill the assembled cake for about 30 minutes before slicing for cleaner cuts.
Pro Tips
- Egg whites like to be warm, bowls like to be cold: Room-temperature whites whip to greater volume, but use a cool, very clean metal or glass bowl to help stabilize the meringue.
- No fat allowed: Any grease (even a trace of yolk) in the bowl or pan will prevent the whites from whipping properly and the cake from rising. Separate eggs carefully and wipe out bowls and beaters well.
- Gentle folding is key: Think of the batter as fragile. Use slow, sweeping motions to fold in the flour so you do not deflate the air you worked to whip in.
- Cool the cake fully upside down: This feels strange but is crucial for a tall, fluffy cake that does not sink as it cools.
- Chill for neater slices: A short chill after assembling helps the whipped cream firm up slightly, so the layers cut cleanly and hold their shape.
Variations
- Citrus Angel Food Cake: Add 1 tbsp finely grated lemon or orange zest to the egg whites along with the vanilla, and garnish the finished cake with extra zest and thin citrus slices.
- Coconut-Berry Angel Cake: Fold 1/3 cup finely shredded unsweetened coconut very gently into the batter with the last addition of flour, and sprinkle lightly toasted coconut over the top along with the berries.
- Extra-Light Version: Use a slightly thinner layer of whipped cream and increase the berry topping to 4–5 cups for a more fruit-forward, less rich dessert.
Storage & Make-Ahead
The plain, unfrosted angel food cake can be made up to 1 day ahead. Once completely cool, wrap it well in plastic wrap and keep at room temperature. For the whipped cream, you can whip it up to 24 hours in advance; store covered in the refrigerator and briefly re-whisk by hand before using if it has softened.
The fully assembled cake is best enjoyed within 24 hours, as the whipped cream and berries will start to soften the cake. Store leftovers covered in the refrigerator for up to 2 days. The texture will become more tender and slightly pudding-like over time, but still delicious. Because of the fresh cream and berries, do not leave the cake out at room temperature for more than 2 hours.
Nutrition (per serving)
Approximate values for 1 of 12 servings (will vary based on exact ingredients and amount of berries used): about 260–290 calories, 8–10 g fat, 45–50 g carbohydrates, 1–2 g fiber, 32–36 g sugar, and 5–6 g protein. This is a general estimate and not a substitute for professional dietary advice.
