This Christmas Angel Food Cake is a delightful treat that brings a light and fluffy texture to your holiday dessert table. Topped with fresh berries and a swirl of whipped cream, it’s as pretty as it is tasty. The combination of flavors makes it a perfect alternative to the heavier holiday desserts like traditional fruitcake or spiced rum cake.
Ingredients:
For the cake:
1 cup cake flour, sifted
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the topping:
1 cup fresh strawberries, sliced
1 cup fresh raspberries
1 cup fresh blueberries
1 cup whipped cream (store-bought or homemade)
Instructions:
Prep Work: Preheat your oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready.
Sift Dry Ingredients: In a small bowl, sift together the cake flour and 1/2 cup of the sugar. Repeat the sifting process three times for a light and airy texture.
Beat Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, and beat until soft peaks form.
Incorporate Sugar: Gradually add the remaining 1 cup of sugar, one tablespoon at a time, beating on high speed until stiff peaks form.
Add Flavor Extracts: Gently fold in the vanilla and almond extracts using a spatula.
Incorporate Flour Mixture: Sift the flour mixture over the beaten egg whites, about 1/4 cup at a time, gently folding it in with a spatula. Take care not to deflate the mixture.
Bake: Pour the batter evenly into the tube pan. Gently smooth the top with a spatula. Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Cool: Invert the pan immediately onto a bottle or heatproof funnel and let the cake cool completely, about 2 hours.
Release Cake: Run a knife around the edges and center tube of the pan to release the cake. Carefully transfer it to a serving plate.
Decorate: Top with fresh berries and dollops of whipped cream before serving.
Cook and Prep Times:
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Baking Tips:
Egg Whites: Ensure the egg whites are at room temperature for maximum volume.
Sifting: Don’t skip the repeated sifting—it’s essential for a fluffy cake texture.
Tube Pan: Avoid greasing the pan; the batter needs to cling to the sides for proper rising.
Gentle Folding: Be patient and gentle when folding the flour mixture into the egg whites to maintain the airy structure.
