Description

This light and airy Angel Food Cake is paired with a rich, dairy-free coconut whipped cream and a vibrant medley of fresh berries. It is a refreshing and elegant dessert that offers the perfect balance of sweetness and tang for any occasion.

Ingredients

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (about 10 to 12 large eggs), at room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups mixed berries (strawberries, blueberries, and raspberries)
1 tablespoon granulated sugar (for berries)
1 can (15 oz) coconut cream, chilled overnight
1/2 teaspoon vanilla extract (for cream)

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Instructions

Move the oven rack to the lowest position and preheat the oven to 350 degrees F (175 degrees C).
Sift the powdered sugar and cake flour together three times into a large bowl to ensure the mixture is properly aerated.
In a stand mixer, whip the room temperature egg whites, cream of tartar, and vanilla on medium speed until soft peaks form.
Slowly add the granulated sugar two tablespoons at a time, continuing to beat until the peaks are stiff and glossy.
Sift a fourth of the flour mixture over the whites and gently fold it in with a rubber spatula, repeating until all flour is incorporated.
Pour the batter into an ungreased 10-inch tube pan and run a spatula through the batter to remove large air bubbles.
Bake for 40 to 45 minutes until golden and the top springs back, then immediately invert the pan and let cool completely.
Whip the chilled solid part of the coconut cream with vanilla until fluffy, toss berries with sugar, and assemble the sliced cake layers with the cream and berries.

Notes

To ensure the egg whites whip to their maximum volume, use a stainless steel or glass bowl that is completely free of any oily residue. When assembling the cake, use a serrated knife with a gentle sawing motion to prevent crushing the delicate, airy crumb of the layers.

Prep Time: 25 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American