Description

This light-as-air angel food cake breaks from tradition by pairing a classic fat-free sponge with a rich, velvety coconut whipped cream and fresh seasonal berries. It is a structural masterpiece that balances tropical flair with a refreshing fruit finish, perfect for any summer celebration.

Ingredients

1.5 cups egg whites (approx. 10 to 12 large eggs, room temperature)
1 cup cake flour
1.5 cups powdered sugar
1 cup granulated sugar
1.5 teaspoons cream of tartar
2 teaspoons vanilla extract (divided)
15 ounces full-fat coconut cream (one can, chilled overnight)
3 cups mixed berries (strawberries, blueberries, and raspberries)
2 tablespoons extra granulated sugar (for macerating berries)

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Instructions

Preheat your oven to 350°F (175°C) and place the oven rack in the lowest position.
Sift together the powdered sugar and cake flour three times in a large bowl to ensure a light and airy texture.
In a stand mixer, whip the room-temperature egg whites, cream of tartar, and 1 teaspoon of vanilla extract on medium speed until soft peaks form.
Slowly add the 1 cup of granulated sugar, two tablespoons at a time, and continue beating until stiff, upright peaks form.
Gently fold in the flour mixture one-fourth at a time using a rubber spatula, being careful not to deflate the egg whites.
Pour the batter into an ungreased 10-inch tube pan and run a spatula through in a zig-zag motion to remove air pockets.
Bake for 40 to 45 minutes until the top is golden and springs back; immediately invert the pan and cool upside down for at least 40 minutes.
While cooling, drain the liquid from the chilled coconut cream and whip the solids with the remaining vanilla until soft peaks form.
Macerate the berries with 2 tablespoons of sugar for 20 minutes to draw out the juices.
Release the cooled cake from the pan, slice horizontally into three layers, and assemble with layers of coconut cream and fresh berries.

Notes

For the best results, ensure your mixing bowl and whisk are completely free of grease by wiping them with a touch of lemon juice or white vinegar before starting. When slicing the cake, always use a serrated knife and a gentle sawing motion to prevent the delicate sponge from collapsing under the blade.

Prep Time: 30 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American