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+ servings
A close-up of Zoe Francois' Cherry Angel Food Dream Cake.
Active Time: 25 minutes
Total Time: 2 hours 5 minutes

Angel Food Cake with Cherry Whipped Cream

Angel food cake is the lightest, fluffiest, most ethereal cake and this version gets even better with a cherry studded whipped cream.
Servings: 10

Ingredients

  • 1 1/4 cups (250g) superfine sugar, divided how to make superfine sugar
  • 1 cup (120g) cake flour
  • 1 tbsp cornstarch
  • Pinch kosher salt
  • 1 3/4 cups (415 ml) egg whites (from about 13 large eggs) at room temperature
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest

Cherry Whipped Cream

  • 1 8-oz jar pitted maraschino cherries stemmed and chopped, plus 1 tablespoon of the cherry juice
  • 2 cups (480ml) heavy whipping cream
  • 1 tsp pure vanilla extract
  • Whole maraschino cherries for garnishing optional
  • Roses or flowers for garnishing optional

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together half of the sugar, flour, cornstarch, and salt. Sift the mixture three times to aerate, then set aside.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites, lemon juice, and cream of tartar on high speed until the whites are foamy. Turn the speed to medium-low and slowly add the remaining sugar. Turn the speed to medium-high and continue to whip the mixture until medium-stiff peaks form, about 4 minutes. Add the vanilla, turn the speed to medium, and whip until incorporated.
  • Sift a third of the sugar-flour mixture over the egg foam and, using a rubber spatula, gently fold them together. Repeat with another third of the sugar-flour mixture and gently fold together. Continue with the remaining sugar-flour mixture until incorporated. Fold in the lemon zest.
  • Spoon the batter into an ungreased 10-inch tube or angel food pan. Run a knife or metal spatula through the batter to release any large air bubbles.
  • Bake until the top is golden and a tester comes out clean, about 40 minutes. Immediately invert the pan onto its feet or a wine bottle and let it rest to prevent the cake from compressing. Leave suspended upside down until completely cool, at least 1 hour.
  • Using a paring knife, very carefully loosen the cake away from the edge of the pan and the center. Invert the cake onto a serving plate.

Cherry Whipped Cream

  • In the bowl of a stand mixer, combine the chopped cherries, heavy cream and about 1 tablespoon of the cherry juice. Whip on medium speed with the whisk attachment until it just starts to thicken, add the vanilla and continue to whip until medium/soft peaks.
  • Spread the cherry whipped cream over the sides and top of the cake. Garnish with whole maraschino cherries and flowers. Using a serrated bread knife or angel food comb, cut into individual slices to serve.