Angel Food Cake with a Berry Compote

Angel Food Cake with a Berry Compote

RECIPE Acid Reflux, GERD, IBS
Published on Wednesday, May 31, 2023 by Lisa Green

This delicious dessert will leave you feeling perfectly satisfied.

Angel food cake. This light, airy low-fat dessert is perfect for someone watching their fat intake, but it is not a low-sugar food. Angel food cakes contain a fair amount of sugar, which I have reduced the traditional amount in this recipe. What’s the saying…everything in moderation?

I like to pair angel food cake with a warm berry compote and fresh whipped cream. My first experience with fresh whipped cream or chantilly cream was when I was a child. I was fascinated by the actual whipping of the cream to make natural whipped cream. I would lick the mixing bowl and the mixing attachments clean! This Chantilly cream is optional in this recipe, but I recommend you try it because it adds another dimension of flavor to the recipe.

What happens to the cream to become a light, airy whip?  

The foam will form once you start whipping, which are air pockets. During this process, the fat globules decide to protect the air pockets by surrounding them. This process creates whipped cream. Now more chemical reactions occur (as well as some more correct terminology), but that’s the gist. When making fresh whipped cream, keep the mixing bowl and the whisk or whisk attachment cold before use; this speeds up the whipping process.

Angel food cake gets a light and airy texture and height from egg whites.  

Whipping the egg whites with a little of the sugar and cream of tartar for stability, then gently folding them into the flour, distinguishes this cake from others. When baking, I will use the traditional round with a hollow center. This type of pan is ideal for angel food cakes to get the desired height and texture. Please don't grease the pan. This cake sticks to the sides and climbs up when it is baking. You’ll have to use an offset spatula around the sides to remove it from the pan.

Cake flour is used because it contains fewer proteins, gliadin, and glutenin that form gluten when combined with the liquid. Gluten gives bread its pull; we are looking for a tender cake, so the fewer proteins, the better. 

[[ recipeID=recipe-8lggt77yg, title=Angel Food Cake with a Berry Compote ]]

Angel Food Cake with a Berry Compote

Servings: 12

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 1 hours 50 mins

Ingredients

Instructions

Ingredients

Berry Compote (frozen or fresh)

  • 1 ½ cups blueberries
  • 1 ½ cups black or raspberries
  • 1 cup strawberries
  • Dash of salt and pepper

Angel Food Cake

  • 1 cup cake flour
  • 1 ½ cups white sugar divided
  • 1 ¼ cups egg whites (8-9 large eggs)
  • ½ tsp vanilla
  • ¼ tsp cream of tartar (stabilizer)

Chantilly Cream (optional)

  • 1 cup heavy whipping cream
  • ¼  cup honey (or powdered sugar)
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Sift the cake flour into a large mixing bowl. 
  3. In a stand mixer add the egg whites, cream of tartar, and 1⁄4 of the sugar.
  4. Turn the mixer on medium, and let it whip until soft peaks start to form, at this point slowly pour in the remainder of the sugar, and then the vanilla.  
  5. Whip until the eggs have formed stiff peaks and are shiny. 
  6. Now fold the egg whites into the flour a little bit at a time. Be sure not to over-mix, this will defeat the whipping process. Fold until the batter is just mixed together. 
  7. Now pour it into the baking dish and bake for 1 hour. 
  8. When complete, there will be large cracks on the surface, and when touched the cake will bounce back. Right after removing the cake from the oven lie it face down on a wire rack.
  9. After it has cooled completely take a knife or offset spatula go around the edges and take the cake out.
  10. While the cake is cooking combine all the ingredients for the compote in a saucepan. Cook on low-medium heat for approximately ½ hour.  
  11. After the cake is complete, make the Chantilly cream (optional).
  12. In a cold mixing bowl add the heavy cream. Start whipping either by hand or with an electric mixer. Once soft peaks have formed add the honey and vanilla.  
  13. Whip until firm peaks, being aware that if whipped too long, you will have butter not whipped cream!
  14. Once everything is complete, slice, garnish, and eat!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 12

Amount Per Serving
Calories 161
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Sodium 61.4mg 2%
Total Carbohydrate 36.7g 12%
Dietary Fiber 1.5g 6%
Sugars 27.8g
Protein 4.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Difficulty level: 7


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)


Nutrient Analysis does not include optional Chantilly cream.