Recipes Angel Food Cake with Three-Berry Compote Be the first to rate & review! 0 Photos 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. Matheson and Musk add, Don't forget that egg shells are great in compost. By Allrecipes Member Published on October 7, 2021 Save Rate Print Share Trending Videos Close this video player Additional Time: 1 hr 15 mins Total Time: 1 hr 15 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Ingredients Cake 10 large egg whites, 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 MAKE THE CAKE: Preheat the oven to 350 degrees F. 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. 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. MEANWHILE, MAKE THE COMPOTE: 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. Tips One Serving 267 Calories, 0.8 gm Fat, 0 gm Saturated Fat, 61 gm Carbohydrates, 8 gm Fiber. I Made It Print Nutrition Facts (per serving) 268 Calories 1g Fat 62g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 268 % Daily Value * Total Fat 1g 1% Sodium 115mg 5% Total Carbohydrate 62g 22% Dietary Fiber 7g 26% Total Sugars 42g Protein 6g 13% Vitamin C 66mg 73% Calcium 39mg 3% Iron 2mg 11% Potassium 401mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved