Recipes Angel Food Cake with Three-Berry Compote 5.0 (3,726) Add your rating & review Light and fluffy angel food cake becomes more decadent as it soaks up the sweet juices from a farm-stand berry compote. By Hugo Matheson Updated on March 28, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Active Time: 30 mins Total Time: 1 hrs Servings: 10 A simple compote of strawberries, raspberries, and blackberries tossed with lemon juice and sugar is what turns this simple angel food cake into a springtime dessert worth savoring. Use the freshest berries you can find — preferably from a farmers market when they are in season — so you get the sweetest flavors. Serve the berries warm or at room temperature so the flavors shine. You can top this cake with a dollop of lightly sweetened whipped cream as well if you like. Ingredients 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 Compote 2 pints strawberries, sliced 2 pints raspberries 1 pint blackberries ½ cup granulated sugar 3 tablespoons fresh lemon juice Directions 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. Notes One Serving 267 Calories, 0.8 gm Fat, 0 gm Saturated Fat, 61 gm Carbohydrates, 8 gm Fiber. Rate it Print