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.
cup cranberries, picked over (or more, if you are really into cranberries)
tablespoon orange zest (from 1 orange, I use a microplaner)
Serving Size: 1 (95) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2 g1 %
Total Fat 0.2 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 228.9 mg
Dietary Fiber 0.9 g3 %
Sugars 38.4 g153 %
Protein 6.9 g
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.