You will love my recipe for Berry Angel Food Cake… light and airy it’ll take you to new heights! So aptly named, this berry angel food cake is made with lightly whipped eggs and no fat whatsoever to give it a light fluffy texture and is delicious served with mascarpone cream and berries… My recipe uses coconut sugar instead of sugar but you can use sugar or xylitol if you wish. It is so easy to make, I often use this as go-to last minute dessert recipe as I know it will be a hit with my guests every time.
It can be eaten plain with berries but I love it topped with mascarpone cream and berries… with extra berries inside!
If you consider yourself not much of a baker or you have never baked before (I know I know for those avid bakers out there it’s hard to imagine… but believe me I have converted a friend who never baked a cake apart from out of a box!).. then this is the perfect recipe to start. Get the kids involved as this is a fun cake to bake!
Start by separating the eggs. I separate mine into a small bowl two at a time to avoid for any yolk mishaps and then add these to the the large mixing bowl. There’s nothing worse than separating eleven egg whites for the twelfth one to mess the whole thing up! Beat them with a whisk attachment until frothy. Then add the cream of tartar as this stabilises them and then whip until they form stiff peaks. Add the coconut sugar and whisk for another minute until glossy. With coconut sugar they will look a light brown but with sugar they will look white.
Fold in the remaining ingredients until well combined but do not over mix the cake mixture as you want the angel cake to retain its light and fluffy texture. Grease and flour a bundt tin and pour in the mixture. Smooth the top and bake in the preheated oven for 45 minutes or until cooked.
When you press the top and it springs back you know it’s ready.
I have sprinkled it with xylitol pulsed in a food processor to resemble icing sugar.
To make the mascarpone cream, whip fresh cream and mascarpone cheese together with honey and vanilla until it is thick enough to hold. Using a piping bag, pipe small rounds of cream. Top each cream round with a berry.
Fill the centre part with extra berries as you can never have enough berries! And serve with an extra helping of cream. Delicious served with raspberry prosecco.
Perfect for a garden party or barbecue.
Someone’s looking very pleased with herself!
If you are looking for another recipe to complement this one then you’ll love my Summer Berry Rose Terrine.
- 12 egg whites
- 2 teaspoons cream of tartar
- 200g/1½ cups coconut sugar (or white sugar)
- 1 tablespoon grated orange zest
- 1⅔ cup/200g spelt or plain flour
- 1 cup/225g mascarpone cheese
- ¾ cup/180g whipping cream
- 2 tablespoons honey
- 1 teaspoon vanilla bean paste
- Preheat the oven to 160˚C/320˚F.
- Grease and flour a bundt tin.
- Place the egg whites in a clean bowl and whip until frothy. Add the cream of tartar and beat until stiff.
- Add the sugar and whip until glossy, about 1 minute.
- Fold in the orange zest and flour until well combined but do not overmix.
- Place in the bundt tin and bake in the oven for 45 minutes or when the sponge is pressed and it springs back. Leave to cool and turn out on a plate.
- To make the mascarpone cream, whip the cream and mascarpone cheese until thick. Add the vanilla bean paste and honey. Place in the fridge to thicken until required.
- Pipe small rounds of cream on top of the cake and place a berry on each. Fill the centre with berries and serve with extra mascarpone cream.
- Xylitol and plain white sugar may also be used in place of coconut sugar.