Angel Food Cake with Berries & Honey
To be totally honest, this cake was a comedy of errors. If it hadn’t been for a pure and intense craving for angel food cake, I would have thrown the towel in half way through baking it. Everything was going smoothly as I added the flour to the egg whites, but when I poured the batter into the baking dish I noticed all the flour was clumped at the bottom. So I pulled it out and remixed it, and then put it back into the baking dish.
Fifteen minutes after I put the cake in the oven I smelled burning, so I checked and realized that I had grossly underestimated the necessary pan size for the amount of batter I had, so it was bubbling up and overflowing a bit, dripping onto the bottom of the oven. There wasn’t really much I could do, so I let the cake finish baking and after it was out of the oven I began the dirty work of scraping the cake out of the pan. I think because I’d taken the batter out to finish mixing and put it back it stuck to the pan something awful, and then the edges sealed when it bubbled up and over. It was kind of a mess, but frankly I ate what I pulled off of the cake as I was working it out of the pan, so at least it was delicious work.
I know that the general theme in the past few posts has been “me coping with having celiacs” but that’s pretty much where I am right now, so I hope you don’t mind coming along for the ride. It’s actually been a bit of a blessing in this pregnancy, because I haven’t been able to just fold and give in to all the cravings (like spicy chicken sandwiches and all the donuts), I’ve had to come up with homemade alternatives that I can have. So when I saw angel food cakes in the bakery and realized I needed to have one as soon as possible (and the craving stayed for a week), I made it happen. And it was fantastic.
Angel food cake has long been one of my favorite desserts, practically perfect for Spring. And I know it’s not quite Spring, but the grocery had local winter berries and it’s going to be almost 90 degrees this week in Wilmington, so forgive me for indulging a little early. Traditional angel food cake is light, airy, and spongey. With gluten free flour, this was no different. It was absolutely perfect, and completely hit the spot.
Angel Food Cake with Berries & Honey
1 cup cake flour
1 1/2 cups super fine sugar
11 egg whites
1 1/2 tsp cream of tartar
1 tsp salt
2 tsp vanilla extract
mixed berries & honey:
pint of strawberries
pint of blueberries
1/4 cup honey
1 cup heavy whipping cream
1/2 cup sugar
1 tsp vanilla extract
Preheat your oven to 350F. Sift together flour, salt, and half of the sugar. Set aside.
In the mixer (or in a large bowl) combine egg white and cream of tartar. Beat for a minute on slow, until frothy. Add in the vanilla and beat for 5 minutes or until the egg whites are whipped and stiff. Add in the remaining sugar, a little at a time.
Turn off your mixer and, using a rubber spatula to fold, add the dry ingredients a little at a time. Mix well and make sure you get all the flour mix well incorporated! Transfer into an ungreased 10″ angel food cake/tube pan.
Bake for 40-45 minutes or until golden brown. Invert onto a rack and allow to cool fully, about two hours, before removing the pan.
While your pan is cooling, chop your strawberries and mix with blueberries and honey. Set aside to allow the juices to blend. Whip together cream, sugar, and vanilla. Beat until stiff and chill.
Serve cake sliced with berries and whipped cream. And enjoy!
Make this Gluten Free
This recipe was really easy to adapt! Just:
- Substitute 1 cup cake flour for 1 cup gf blend (I used King Arthur)
- Add 1/4 cup of cornstarch to the dry ingredients
Dorothy at Shockingly Delicious14.03.2016 at 06:25
I was laughing at your hijinks because I have done both of those things — vastly underestimated the size of the pan I needed, resulting in a volcano in the oven, AND not thoroughly mixing something and needing to pull it back out and mix it again. Sigh. The struggle is real. :)
Sara14.03.2016 at 06:52
This is a beautiful cake, and homemade angel food cake always tastes WAY better than store bought!
Marye14.03.2016 at 07:09
This looks so yummy and refreshing!
Kacey @ The Cookie Writer14.03.2016 at 07:48
Arrrgg, when I tried making angel food cake I totally had similar issues. Didn’t help I did not have the correct pan to begin with. I would never have guessed you had any issues in the end because that cake is STUNNING!
Elena Rosemond-Hoerr14.03.2016 at 10:09
Thank you! Berries and whipped cream fix all aesthetic issues!
Dee Dee (My Midlife Kitchen)14.03.2016 at 15:49
Been there, done that, got the t-shirt. LOL But as you show here, when you get it figured out you are rewarded with a simple, fresh and delicious dessert! So pretty, and so tasty!
David Summerbell08.06.2016 at 12:59
The pics look great despite the comedy of errors. Not sure if i’m to attempt to make this as it seems to be a challenge. Regardless, thanks for sharing this.