Welcome to another Sunday Baking! Just in time for 4th of July make my friend Wendys Angel Food cake.
Angel Food cake :
- 10 large egg whites (1 1/2 cups at room temperature)
- 1 ½ teaspoons cream of tartar
- ¾ cup granulated sugar
- ¼ teaspoon pure vanilla extract
- 1 cup cake flour
- ¾ cup confectioners’ sugar
- ¼ teaspoon salt
- Berry Compote
- 2 pints strawberries, sliced
- 2 pints raspberries
- 1 pint blackberries
- ½ cup granulated sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 350°F. Beat egg whites at medium-high speed in bowl of a standing electric mixer until frothy. Add cream of tartar and beat until firm peaks form. Add granulated sugar, 2 tablespoons at a time, beating each addition for 10 seconds before adding more. Beat in vanilla. Once all of the sugar has been added, beat whites at high speed until stiff, about 4 minutes.
- Whisk cake flour with confectioners’ sugar and salt in a medium bowl. Sift dry ingredients over beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake 40 minutes, until cake is risen and golden. Invert cake in pan onto the neck of a bottle and let cool.
- Combine berries, sugar, and lemon juice in a large saucepan and simmer until juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen cake from pan and remove sides of pan. Loosen cake from the pan bottom and tube. Transfer cake to a plate. Slice cake and serve with berry compote.
Make Ahead
The cake can be kept at room temperature for up to 2 days. The compote can be refrigerated for up to 2 days; rewarm before serving, if desired.
Lisa s Everyday Life