Ever since my husband’s grandmother passed away a few years ago, his family has been missing her angel food cake. Since I usually have 3-4 dozen eggs in the refrigerator at any given time (and knowing that whatever I use will be quickly replaced by our laying hens), I assigned myself the task of figuring out what recipe she used.
We grew up eating store bought angel food cake. I had never even heard of frosting one, so when my husband kept describing this topping, I had no idea what he could be talking about. While thumbing through my Better Homes and Gardens Cook Book one day looking for a chocolate icing recipe when I saw one for Meringue Frosting and I knew that was what I needed to try on my angel food cake. I was delighted when the frosted cake met with the approval of his memories.
In honor of her memory this Mother’s Day, I’d like to share my angel food cake recipe frosted with meringue frosting. This is a great Mother’s Day dessert because it satisfies the sweet tooth without the heavy feeling.
Berry Swirl Angel Food Cake
- 12 eggs, separated, room temperature
- 1 ½ cups powdered sugar, sifted
- 1 cup all-purpose flour, sifted
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla
- 1 cup sugar
- Raspberry Puree:
- ½ cup raspberries, or other berries, fresh or defrosted
- 3 Tablespoons honey
- ½ teaspoon vanilla
- Preheat the oven to 350 degrees.
- Prepare the puree by adding all of the ingredients to the blender and liquefying them. Set it aside.
- Whisk the powdered sugar and flour prior to measuring and then measure them out. Whisk them together and then sift them twice. (They need to be very light.) Set the bowl aside.
- Separate 12 eggs, placing the whites in the dry bowl of a stand mixer. (Be careful not to get any yolk in the bowl.)
- Measure out the cream of tartar and vanilla and add them to the egg whites.
- Using the whisk attachment, beat the whites on medium-high speed until soft peaks form. (The peaks will curl over.)
- Gradually add 1 cup of sugar, a couple of tablespoons at a time, until stiff peaks form. (They will point straight up and stay there.)
- Sift ⅓ of the powdered sugar mixture over the egg whites and gently fold them in. Repeat with the remaining powdered sugar mixture.
- Spoon ⅓ of the cake batter into an ungreased 10” tube pan. Drizzle half of the puree over the cake. Repeat with 2 more layers of batter and the rest of the puree between them. Gently cut through the batter with a butter knife to remove any air pockets and swirl the berries.
- Bake on the lowest rack in the oven for 35 minutes or until the top springs back when very lightly touched. Immediately invert the cake and cool it completely in the pan.
- Loosen the sides of the cake with a knife before removing it from the pan.
- Try frosting it with Meringue Frosting or Whipped Cream. I chose drizzling with Cream Custard.
- ½ cup sugar
- 3 Tablespoons cornstarch
- 1 cup cold water
- ½ cup honey
- 8 egg whites, room temperature
- ¼ teaspoon salt
- In a small saucepan, mix together the sugar, cornstarch, and water.
- Cook the mixture over medium heat, stirring constantly until it thickens & boils. Boil & stir for about 1 minute
- Cool it completely so that it forms a gel by setting it in the freezer for 10 minutes.
- Meanwhile, in a large bowl of a stand mixer, whip the egg whites & salt on high speed until soft peaks form.
- In another small pan simmer the honey over medium-low heat until it reaches hard ball stage (250 degrees.)
- Slowly drizzle the honey into the egg whites and then very gradually spoon in the cooled sugar mixture. Whip it until stiff peaks form.
- Frost the cake and have fun playing with the peaks. If you’d like brown tips, hit them with a blow torch until they’re golden.