My Finest Angel Meals Cake RecipeJoy the Baker

This 6-ingredient angel meals cake recipe makes for essentially the most tender, gentle, and downright bouncy cake.  I particularly love this cake topped with contemporary raspberry swirled, smooth whipped cream and a sprinkle of contemporary berries.  Angel Meals is a traditional cake however feels further particular for these early spring days round Easter. Let’s bake, babes!

For all of it’s perceived fuss, Angel Meals Cake actually is an easy cake.  All we’ll want is six components, a complete carton of eggs, and the arrogance to whip eggs to stiff and shiny peaks.  Okay the bit concerning the eggs makes this cake a little bit of an funding as of late, however simply take into consideration all of the vanilla ice cream we are able to make from the yolks.

I discover myself craving an Angel Meals Cake (particularly with raspberry whipped cream), each spring as timber begin to bloom and the climate warms.  There’s this extremely quick time in a southern spring after we know dang nicely we’ll not be turning on our oven for the subsequent few months so we get our few good cake bakes in and — this cake is a worthy celebration of these days.

In case you’ve by no means made an Angel Meals cake, it truly is a darling cake.  Let me attempt to speak you into it! The photographs alone – how will you not with that fluff!

Listed below are the components you’ll must make this angel meals cake recipe:

•  massive eggs however simply the egg whites, at room temperature

•  granulated sugar

•  cake flour or right here’s the best way to make your individual cake flour

•  kosher salt

•  cream of tartar

•  vanilla extract or vanilla bean paste

•  heavy cream

•  powdered sugar

•  contemporary raspberries

•  if you wish to add different extracts, take into account a tiny splash of almond extract or lemon extract

This angel meals cake recipe is admittedly only a handful of components, nevertheless it’s how these components are dealt with that makes all of the distinction.  Cake flour is greatest for this cake as a result of it has a decrease protein share than all-purpose flour — it offers the cake a young crumb.  Swan’s Down is a traditional cake flour model however I additionally love White Lily flour for this cake (and White Lily additionally makes essentially the most tender biscuits so it’s a win-win!)

Cake flour can tackle moisture and lump simply.  No drawback, we’ll sift it! In truth, we’ll sift the flour THREE instances (with a number of the recipe’s granulated sugar), to actually lighten and aerate the dry components. Switch to a big bowl.  And hear – I’ll keep away from sifting flour any likelihood I can get, nevertheless it’s actually necessary for this cake so don’t skip this step.

With the flour sifted, let’s work with the our eggs.

Professional Tip:  Pay shut consideration when separating the eggs.  Any trace of yolk or fats within the whites will hold the whites from fluffing and holding their form.  You’ll want to scoop any rogue egg yolks out of the whites and beat the whites in a clear dry bowl.

Utilizing a whisk attachment, beat the eggs to smooth peaks with salt and cream of tartar (the acid that may assist stabilize the whites).  In case you don’t have cream of tartar, lemon juice will do in a pinch.

Pictured on the left, above: smooth peaks, simply earlier than slowly including the sugar

Slowly incorporate granulated sugar into the whites as they whip, bringing the egg whites into shiny stiff peaks (pictured on the proper).

The whites lend a lot of the construction and all the leavening to this cake – it’s a marvel!  Gently fold within the sifted flour combination with remaining sugar – including much more construction and making a stiff, fluffy cloud batter.

Gently spoon the batter into an ungreased tube pan (also referred to as an angel meals cake pan) and use an offset spatula to clean the highest

Professional Tip: a tube pan with a removable bottom and little feet to cool is elite and additional useful for this cake.

Bake within the oven till the cake is tall and deeply golden.  As soon as out of the oven, invert the cake on the counter (if the pan has toes) to chill and launch from the pan.  If the tube pan doesn’t have little cooling toes, invert the cake over a wine bottle, inserting the middle of the tube the other way up over a bottle to chill.

As soon as the cake is completely cooled, it’ll launch from the pan.  Both run a butterknife across the edges of the tube pan and provides the cake a shimyshake out of the pan, or gently take away the edges of the detachable backside pan and pull the cake off the underside of the pan. Place, backside aspect up, on a plate or platter.

Whereas the cake cools, we’ll make the softest whipped cream to prime the cake.  Calmly whip heavy cream with powdered sugar and vanilla.  Mash raspberries and swirl into the whipped cream.

Swoop throughout the highest of the cake with an offset spatula or a small knife.  Sprinkle with a handful of contemporary raspberries and dried rose petals in the event you’re further fancy.

Slice gently with a serrated knife and marvel on the fluffy cloud that’s this cake.  The feel is smooth and bouncy. It’s simply essentially the most tender little chew.  Candy, gentle, light, topped with creamy raspberries.

It is a delicate and traditional cake. It’s considered one of my favourite bakes and I hope you find it irresistible as a lot as I do!

Go away any recipes questions within the feedback under, and please price and evaluation this recipe under in the event you make it!



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a table with a finished angel food cake recipe, raspberries and plates

Angel Meals Cake with Raspberry Cream

  • Creator:
    Pleasure the Baker

  • Prep Time:

  • Cook dinner Time:
    60-80 minutes

  • Complete Time:
    1 hour 40 minutes

  • Yield:
    Serves 8

  • Class:
    cake, birthday,

  • Methodology:


A traditional, tender angel meals cake topped with smooth raspberry whipped cream.



For the Cake:

For the Whipped Cream:


  1. To make the cake, place a rack in the course of the oven and preheat oven to 300 levels F.
  2. Sift cake flour with 2/3 cup of sugar onto a bit of waxed or parchment paper – 3 instances.
  3. Within the bowl of a stand mixer utilizing the whisk attachment, beat egg whites till frothy. Add the salt and cream of tartar and beat till the egg whites maintain smooth peaks. Beat within the remaining 1 cup of sugar, about 2 tablespoons at a time, till the egg whites are shiny and maintain stiff peaks. Lastly, beat within the vanilla.
  4. Take away the bowl from the mixer and fold within the flour and sugar combination in 4 elements. Use a rubber spatula and watch out to not deflate the egg whites an excessive amount of.
  5. Spoon the batter into an ungreased tube (angel meals cake) pan and clean the highest. Rap pan on the counter to burst any air bubbles. Bake till cake is golden and springy on prime. A skewer inserted into the middle of the cake ought to come out clear – about 1 hour and 10-Quarter-hour.
  6. If the tube pan has toes, cool the cake inverted on the counter. If the cake pan doesn’t have toes, invert the cake pan excessive of a long-neck bottle to chill for two hours.
  7. To make the cream, whip collectively cream, powdered sugar, and vanilla into smooth however agency peaks. Sufficient in order that the cream holds its form, however not a lot that it turns into overly aerated. Barely smash the raspberries in a small bowl. Loosely fold the smashed berries into the whipped cream, leaving massive streaks of berries.
  8. Simply earlier than serving, generously spoon and unfold across the cake to coat or pipe onto the highest of the cake in swirls.

Key phrases: angel meals cake, birthday cake, raspberry, fruit,