It has been a long time since I’ve made an angel food cake and I’ve had a recipe with a three berry compote earmarked from Food & Wine for a long time. Today just seemed to be the right day to give it a go. The recipe is straight forward and was very easy to execute.
Angel Food Cake with Three Berry Compote
10 large egg whites at room temperature
1 1/2 tsp cream of tartar
3/4 cup granulated sugar
1/4 tsp vanilla extract
1 cup cake flour
3/4 cup confectioners (powdered) sugar
1/4 tsp salt
Preheat oven to 350F.
In the bowl of a stand mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm-peaks form. Add 3/4 cup of the granulated sugar, 2 Tbsp at a time, beating for 10 secs before adding more. Beat in the vanilla. Once the 3/4 cup of sugar has been added, best the whites at high speed until stiff, about 4 mins.
In a medium bowl, whisk the cake flour with the confectioner’s sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated.
Spoon the batter into an un-greased 10 inch angel food cake pan (do not use non-stick). Bake for 40 mins, until the cake is risen and golden. Invert the cake in the pan and let cool.
1/2 cup granulated sugar
2 pints (16 oz) strawberries, sliced
2 pints (16 oz) raspberries
1 pint (8 oz) blackberries
3 Tbsp lemon juice
In a large saucepan, simmer the berries with the 1/2 cup of granulated sugar and the lemon juice until the juices are released, 10 mins. Cool slightly.
Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.