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!
- 1 cup cake flour
- 1 1⁄2 cups sugar, divided use
- 12 large egg whites
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons cream of tartar
- 1⁄2 teaspoon salt
- 1 cup cranberries, picked over (or more, if you are really into cranberries)
- 1 tablespoon orange zest (from 1 orange, I use a microplaner)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
- Stir together flour and 3/4 cup sugar, and set aside.
- In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
- 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).
- Carefully fold in flour mixture, 1/3 of it at a time.
- 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).
- Pour batter evenly into pan.
- Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
- Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
- Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.