Red, White, and Blue 4th of July Angel Food Cake

Is it a 4th of July BBQ without some sort of red, white, and blue dessert? Although this year, due to COVID-19, there will not be a big family BBQ for me I don't see that as a good enough reason to skip dessert. So I went ahead and I made a red, white, and blue themed dessert anyway. I'm planning to enjoy it with Danny while watching Hamilton on Disney Plus this weekend. Talk about a great 4th of July Plan!


Angel food cake is a long time favorite cake of mine. Its soft and fluffy with a marshmallow like flavor. The cake is also light, making it a perfect summertime dessert. It stands up well on its own, but I think its easily elevated by some berries and cream. It is not difficult to make, but making the cake does require attention to detail, if you over whip or under whip your eggs, the structure of your cake will not come out right. However, I have rarely seen this happen. Trust me, if you operate a mixer, fold in flour, and read you can make this recipe!


Ingredients: For Cake

2 cups sugar, sifted

1 1/3 cups cake flour, sifted

10 egg whites, room temperature

3/4 teaspoon salt

1 teaspoon pure vanilla extract


For Berries and Cream:

2 cups heavy whipping cream

4 tbsp powdered sugar

1 pint fresh blueberries

2 pints fresh raspberries

1/2 lemon

2 tbsp sugar




To Make: Cake

1. Preheat your oven to 350 degrees.

2. Combine 1/2 cup of the sugar with the flour and sift them together. Set aside.

3. Pour egg whites and salt into a large bowl and use a stand or hand mixer to whip them until medium peaks form. This should take only a minute or two!



4. With the mixer on a medium speed slowly add sugar into the egg whites. Mix until the mixture becomes firm and shiny, this should also only take a minute or so.



5. Add vanilla and mix until well combined.

6. Transfer the egg white mixture to a large mixing bowl and sift 1/3 of flour and sugar mixture into the bowl. Gently fold the flour mixture into the egg white. You'll want to be extra careful and gentle so that you don't deflate the egg whites. Repeat this step two more times.



7. Spoon the cake batter into an un-greased angel food cake pan/ tube pan and bake for 40 to 45 minutes.

8. Remove cake from oven and place upside down on a cooling wrack, let the cake cool completely before removing it from the pan. You may need to run a butter knife around the edges of the pan to help get the cake out!




To Make: Berries and Cream

1. Mix berries together in a large mixing bowl.

2. Squeeze juice from half a lemon onto berries and add sugar.

3. Mix together well, cover, and let sit in the fridge until ready to serve.



4. Using and stand or hand mixer, whip the heavy cream and powdered sugar together until firm, but be careful not to make butter!

5. Cut a slice of cake, top with whipped cream and berries, and enjoy!



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