A simple compote of strawberries, raspberries, and blackberries tossed with lemon juice and sugar is what turns this simple angel food cake into a springtime dessert worth savoring. Use the freshest berries you can find — preferably from a farmers market when they are in season — so you get the sweetest flavors. Serve the berries warm or at room temperature so the flavors shine. You can top this cake with a dollop of lightly sweetened whipped cream as well if you like.
Ingredients
Cake
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10 large egg whites (1 1/2 cups at room temperature)
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1 ½ teaspoons cream of tartar
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¾ cup granulated sugar
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¼ teaspoon pure vanilla extract
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1 cup cake flour
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¾ cup confectioners' sugar
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¼ teaspoon salt
Compote
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2 pints strawberries, sliced
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2 pints raspberries
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1 pint blackberries
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½ cup granulated sugar
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3 tablespoons fresh lemon juice
Directions
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Preheat oven to 350°F. Beat egg whites at medium-high speed in bowl of a standing electric mixer until frothy. Add cream of tartar and beat until firm peaks form. Add granulated sugar, 2 tablespoons at a time, beating each addition for 10 seconds before adding more. Beat in vanilla. Once all of the sugar has been added, beat whites at high speed until stiff, about 4 minutes.
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Whisk cake flour with confectioners' sugar and salt in a medium bowl. Sift dry ingredients over beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake 40 minutes, until cake is risen and golden. Invert cake in pan onto the neck of a bottle and let cool.
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Combine berries, sugar, and lemon juice in a large saucepan and simmer until juices are released, about 10 minutes. Let cool slightly.
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Using a knife, loosen cake from pan and remove sides of pan. Loosen cake from the pan bottom and tube. Transfer cake to a plate. Slice cake and serve with berry compote.
Make Ahead
The cake can be kept at room temperature for up to 2 days. The compote can be refrigerated for up to 2 days; rewarm before serving, if desired.
Notes
One Serving 267 Calories, 0.8 gm Fat, 0 gm Saturated Fat, 61 gm Carbohydrates, 8 gm Fiber.