Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost." More Cake Recipes

Kimbal Musk
Hugo Matheson
August 2006

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© Roy Zipstein

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.

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  • In a medium bowl, whisk the cake flour with the confectioners' 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 ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.

  • In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let 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 the tube. Transfer the cake to a plate. Slice the cake and serve with the warm 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.