Scrumptious Cranberry Angel Food Cake

READY IN: 1hr 5mins
Recipe by Maito

This is the best angel food cake! I imagine it would also work well with other types of berries too - fresh, frozen or dried. Be careful when separating the eggs, if you get one drop of yolk in the whites, it won't whip properly.

Top Review by Chef Kate

I love angel food cake and this recipe is a delight! The orange peel is a perfect flavoring and the tartness of the cranberries is an excellent foil for the sweetness of the cake. I made a small bundt cake and then used a portion of the batter to make muffin-sized 'cake-ettes' I dropped extra cranberries in the center of each and did spray the muffin pan. When the little cakes came out and were invertd, they looked like tiny tarts. I sprinkled the cranberries in the center of each with a bit of granulated sugar and served them out--everyone loved them, particularly liking the contrast of sweet/sour. I'm thinking lime rind next time...Thanks, Maito!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
  3. Stir together flour and 3/4 cup sugar, and set aside.
  4. In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
  5. Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
  6. Carefully fold in flour mixture, 1/3 of it at a time.
  7. Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
  8. Pour batter evenly into pan.
  9. Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
  10. Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
  11. Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

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