Ingredients for Scrumptious Cranberry Angel Food Cake
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar (plus 1 tablespoon for cranberries)
- Egg Whites
- Vanilla Extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup fresh, frozen, or dried cranberries
- Orange Zest
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How to Make Scrumptious Cranberry Angel Food Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan; dust out excess flour.
- In a large bowl, whisk together the cake flour, sugar, and salt.
- In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the cream of tartar and continue beating until stiff, glossy peaks form. Be extra careful not to get any yolk in the whites!
- Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the egg whites.
- In a small bowl, gently toss the cranberries with 1 tablespoon of the sugar to help coat them and prevent sinking.
- Fold the cranberries into the batter.
- Pour batter into the prepared pan and bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
- Inversion Method: Immediately after removing from oven, invert the pan onto a wire rack and let the cake cool completely upside down (at least 3-4 hours).
- Once cooled, run a thin knife or spatula around the edges of the pan to release the cake.
- Carefully remove the cake from the pan and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
153g
Fat
0g
Carbs
17g
