My Greatest Angel Meals Cake RecipeJoy the Baker

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

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

I discover myself craving an Angel Meals Cake (particularly with raspberry whipped cream), each spring as bushes begin to bloom and the climate warms.  There’s this extremely quick time in a southern spring once we know dang effectively 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.

When 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 images alone – how are you going to not with that fluff!

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

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

•  granulated sugar

•  cake flour or right here’s easy methods 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, think about a tiny splash of almond extract or lemon extract

This angel meals cake recipe is de facto only a handful of components, however it’s how these components are dealt with that makes all of the distinction.  Cake flour is finest for this cake as a result of it has a decrease protein proportion 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 probably the most tender biscuits so it’s a win-win!)

Cake flour can tackle moisture and lump simply.  No downside, we’ll sift it! In truth, we’ll sift the flour THREE instances (with among the recipe’s granulated sugar), to essentially lighten and aerate the dry components. Switch to a big bowl.  And pay attention – I’ll keep away from sifting flour any likelihood I can get, however it’s actually vital 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 preserve the whites from fluffing and holding their form.  You should definitely 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 mushy peaks with salt and cream of tartar (the acid that may assist stabilize the whites).  When you don’t have cream of tartar, lemon juice will do in a pinch.

Pictured on the left, above: mushy 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 correct).

The whites lend many of the construction and all the leavening to this cake – it’s a surprise!  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 (often known as an angel meals cake pan) and use an offset spatula to easy the highest

Professional Tip: a tube pan with a removable bottom and little feet to cool is elite and further 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 totally 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 perimeters of the detachable backside pan and pull the cake off the underside of the pan. Place, backside facet up, on a plate or platter.

Whereas the cake cools, we’ll make the softest whipped cream to high 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 should you’re additional fancy.

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

It is a delicate and traditional cake. It’s one in every of my favourite bakes and I hope you like it as a lot as I do!

Depart any recipes questions within the feedback under, and please price and overview this recipe under should 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:

  • Prepare 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 mushy raspberry whipped cream.



For the Cake:

For the Whipped Cream:


  1. To make the cake, place a rack in the midst 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 mushy 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 easy the highest. Rap pan on the counter to burst any air bubbles. Bake till cake is golden and springy on high. 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 mushy 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 giant 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,