Golden Angel Food Cake

This light and fluffy angel food cake is the perfect treat for spring. Blooming with colorful berries and topped with fresh mint, its delicate vanilla and coconut flavors create an aroma so inviting it feels like an angel came to visit.

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Whole Wheat Angel Food Cake with Macerated Berries

Servings: 16

Prep Time: 15 minutes

Cook Time: 45 minutes

Print the Recipe

Nutrition: Calories 138, Carbs 30g, Fat 0.3g, Protein 4g

Ingredients

• 12 large (425 grams) egg whites, room temperature
• 1 ½ teaspoons cream of tartar (optional)
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (298 grams) coconut sugar, finely ground, divided
• 1 cup (120 grams) whole wheat pastry flour or cake flour
• 1/2 teaspoon kosher salt
• 2 pints mixed berries or stone fruit
• 2 teaspoons honey
• Fresh mint leaves, for garnish

Instructions

1. Preheat the oven: Set oven to 325°F. Ensure your angel food cake pan (or 10-inch round pan) is clean and completely dry.
2. Whip the egg whites: In a stand mixer or large bowl, whisk egg whites and cream of tartar on low until dissolved. Add vanilla and increase speed to medium until soft peaks form. Lower speed and gradually add half of the coconut sugar. Beat until stiff peaks form.
3. Combine dry ingredients: In a separate bowl, mix flour, salt, and remaining coconut sugar.
4. Fold batter: Gently fold the dry ingredients into the egg whites in thirds, being careful not to deflate the mixture.
5. Bake: Transfer batter to the pan and bake for 40–45 minutes, until golden brown and the top springs back when lightly touched.
6. Cool upside down: Remove from oven and invert the pan. Let cool completely (about 1 to 1½ hours).
7. Macerate fruit: While cooling, combine berries or stone fruit with honey in a bowl. Let sit at room temperature.
8. Serve: Loosen cake edges with a knife, transfer to a platter, top with fruit, and garnish with fresh mint.

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