A delicious light and airy angel food cake served with mascarpone cream and berries

Berry Angel Food Cake

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.

A delicious light and airy angel food cake served with mascarpone cream and berries 

It can be eaten plain with berries but I love it topped with mascarpone cream and berries… with extra berries inside!

A delicious light and airy angel food cake served with mascarpone cream and berries

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.

A delicious light and airy angel food cake served with mascarpone cream and berries

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. 

A delicious light and airy angel food cake served with mascarpone cream and berries

 When you press the top and it springs back you know it’s ready.

A delicious light and airy angel food cake served with mascarpone cream and berries

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.

A delicious light and airy angel food cake served with mascarpone cream and berries

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.

A delicious light and airy angel food cake served with mascarpone cream and berries

Perfect for a garden party or barbecue.

A delicious light and airy angel food cake served with mascarpone cream and berries

 Someone’s looking very pleased with herself!

A delicious light and airy angel food cake served with mascarpone cream and berries

If you are looking for another recipe to complement this one then you’ll love my  Summer Berry Rose Terrine.

Berry Angel Food Cake
Serves 8
Ingredients
  1. 12 egg whites
  2. 2 teaspoons cream of tartar
  3. 200g/1½ cups coconut sugar (or white sugar)
  4. 1 tablespoon grated orange zest
  5. 1⅔ cup/200g spelt or plain flour
  6. 1 cup/225g mascarpone cheese
  7. ¾ cup/180g whipping cream
  8. 2 tablespoons honey
  9. 1 teaspoon vanilla bean paste
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Instructions
  1. Preheat the oven to 160˚C/320˚F.
  2. Grease and flour a bundt tin.
  3. Place the egg whites in a clean bowl and whip until frothy. Add the cream of tartar and beat until stiff.
  4. Add the sugar and whip until glossy, about 1 minute.
  5. Fold in the orange zest and flour until well combined but do not overmix.
  6. 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.
  7. 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.
  8. 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.
Notes
  1. Xylitol and plain white sugar may also be used in place of coconut sugar.
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Berry Angel Food Cake
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