Red, White & Blue Dessert – Angel Food Cake: Celebration Dessert

Red, White & Blue Dessert – Angel Food Cake: Celebration Dessert

It’s Independence Day! Time to make Red, White and Blue Dessert – Angel Food Cake!

Red, White & Blue Dessert - Angel Food Cake: July 4th
Mom’s 1950’s Better Homes & Garden cookbook

In the summer months, when I  have an over abundance of eggs from our free-range hens, I love to make Angel Food Cake. Out comes my kitchen bible – my mother’s Better Homes & Garden cookbook, circa 1950’s – with it’s binding duct-taped together and it’s grease-stained pages. Mom’s hand written “Yes” and “Kids don’t like” notes are written in the margins, it is my treasure. And of course being from the 50’s, there is no mention of any recipe being Fat-Free or Zero Cholesterol! It truly is a real-food-cookbook!!

I will admit that I was intimidated the first time I made this. I remembered watching my mother make it once and to me, it seemed daunting. But it’s not nearly as complicated as it sounds.

Here is what I’ve learned about making Angel Food Cake through practice.

  1. Use room temperature eggs and the fresher the better. The whites seem to whip up better.
  2. Make sure you don’t get any yolk in the whites while separating. Again, the whites whip up better that way.
  3. Measure out the dry ingredients before hand, have them handy at mixer.
  4. You can use a sifter, but I find it easier to use a wire whisk to sift the cake flour and confectioners sugar. Put the mixture into a shallow bowl and move the whisk through, side to side. Not too quickly though or you’ll send flour everywhere!
  5. The egg whites should be glossy after being whipped. If they are dull, you’ve whipped them too long.
  6. When folding, pull the spatula through the middle of the bowl and then scrape around to the outside, turning the bowl as you work. This way you fold and scrape the entire bowl all at the same time.
  7. Use a long neck bottle to invert the pan on as the cake cools; better air circulation that on a cooling rack.
  8. Angel Food Cake needs to cool upside down so it doesn’t collapse (learned that lesson the hard way).
Red, White & Blue Dessert - Angel Food Cake: July 4th
Fresh made-from-scratch Angel Food Cake

While the cake bakes, I prepare and wash the berries. Another reason this is a July 4th favorite is because the strawberries and blueberries are in season! Nothing better than fresh fruit from the market!

After washing, I put them in a bowl and I do add some sugar to bring out their natural juices. You can add as much sugar as you like or none at all. It is entirely up to you.

Looking For More Desserts?

Do you have any family celebration recipes you’d like to share or are looking for? Feel free to reach out to me through the contact form on the right or on my Contact page. I’d be happy to speak with you. Or you canfFollow me on Pinterest for many more delicious recipes @maryslocalmarket

And don’t forget, if you aren’t sure of what you are doing in the kitchen but want to eat healthy, you can sign up for my FREE Cooking Basics how-to-tips! You’ll get an email every week for an entire year. That’s 52 helpful kitchen tips! Everything from how to make the perfect fried egg to different ways to prepare vegetables and how to freeze those fruits & veggies you find at the market 🙂

Enjoy and Be Healthy!

Print Recipe
Red, White & Blue Dessert
Red, White & Blue Dessert: July 4th Cake
Course Dessert
Prep Time 15-20 minutes
Cook Time 45 minutes
Passive Time 1-2 hours cooling
Servings
cake slices
Ingredients
Course Dessert
Prep Time 15-20 minutes
Cook Time 45 minutes
Passive Time 1-2 hours cooling
Servings
cake slices
Ingredients
Red, White & Blue Dessert: July 4th Cake
Instructions
  1. Preheat oven to 375-degrees.
  2. Thoroughly sift together cake flour with confectioners' sugar. Set aside.
  3. Place egg whites, cream of tartar, salt and vanilla in mixing bowl. Beat on high until stiff enough for whites to hold up in soft peaks, but still moist and glossy.
  4. While still whipping-up the whites, gradually add the white sugar 1 tablespoon at a time.
  5. Continue whipping until the meringue holds stiff peaks. Check the stiffness by stopping the beater and lifting to form peaks.
  6. Carefully transfer the whipped egg whites to a very large bowl. Sprinkle 1/2 cup of the sifted cake flour mixture over the top. Fold in lightly.
  7. Fold in remaining sifted cake flour mixture 1/2 cup at a time. Incorporating the dry mixture into the meringue. Batter should remain thick.
  8. Spoon mixture into an UN-greased tube pan. Using spatula, gently work through the batter to make sure it is even distributed and remove any air bubbles.
  9. Bake 40-45 minutes or until done. Cake should spring back slightly when touched.
  10. Invert pan and cool cake thoroughly before removing. Hint: Use a butter knife to gently ease cake away from the side of the pan before popping out of the form.
  11. As the cake cools, prepare and wash berries. Add some sugar, if desired, to release the juices. Refrigerate the fruit until serving; stirring occasionally. Serve drizzled over the cake.
Recipe Notes

Adapted from Better Homes and Gardens

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