Berry Angel Food Cake

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 148kcal

Ingredients

  • 1/3 cup Egg white
  • Nonstick spray
  • 1/4 cup Cake flour
  • 1/4 cup Sugar divided
  • 1 tsp White vinegar
  • 1/4 tsp Vanilla extract
  • 1/8 tsp Almond extract
  • 1/8 tsp Salt
  • 1/4 cup Heavy cream substitute store bought whipped cream
  • 1/4 cup Raspberries
  • 1/4 cup Blackberries
US Customary - Metric

Instructions

  • Place egg whites in a large bowl; let stand at room temperature 15 minutes.
  • Grease an oven safe vessel appropriate for the amount of portions you are making (baking pan, muffin tin, or ramekin) with nonstick spray.
  • Place oven rack in the lowest position. Preheat oven to 350°.
  • Using a sifter or fine mesh strainer, sift flour and half of the sugar together twice in a bowl; set aside.
  • Add vinegar, vanilla and almond extracts, and salt to the egg whites; beat using an electric mixer (or by hand using a whisk) on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour/sugar mixture, about 1/2 cup at a time.
  • Gently spoon into a greased oven safe vessel. Cut through batter with a knife to remove air pockets. Gently bang on a cutting board to settle the batter. Bake until lightly browned and entire top appears dry, 20 to 30 minutes. Cool completely.
  • In a bowl whisk the cream until it turns into whipped cream.
  • Top the angel cake with whipped cream and berries.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

Berry Angel Food Cake

No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 148 kcal

Ingredients
 
 

  • 1/3 cup Egg white
  • Nonstick spray
  • 1/4 cup Cake flour
  • 1/4 cup Sugar divided
  • 1 tsp White vinegar
  • 1/4 tsp Vanilla extract
  • 1/8 tsp Almond extract
  • 1/8 tsp Salt
  • 1/4 cup Heavy cream substitute store bought whipped cream
  • 1/4 cup Raspberries
  • 1/4 cup Blackberries

Instructions
 

  • Place egg whites in a large bowl; let stand at room temperature 15 minutes.
  • Grease an oven safe vessel appropriate for the amount of portions you are making (baking pan, muffin tin, or ramekin) with nonstick spray.
  • Place oven rack in the lowest position. Preheat oven to 350°.
  • Using a sifter or fine mesh strainer, sift flour and half of the sugar together twice in a bowl; set aside.
  • Add vinegar, vanilla and almond extracts, and salt to the egg whites; beat using an electric mixer (or by hand using a whisk) on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour/sugar mixture, about 1/2 cup at a time.
  • Gently spoon into a greased oven safe vessel. Cut through batter with a knife to remove air pockets. Gently bang on a cutting board to settle the batter. Bake until lightly browned and entire top appears dry, 20 to 30 minutes. Cool completely.
  • In a bowl whisk the cream until it turns into whipped cream.
  • Top the angel cake with whipped cream and berries.

Nutrition

Calories: 148kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 112mgPotassium: 79mgFiber: 1gSugar: 13gVitamin A: 241IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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