Best 5 Angel Food Cake With Berry Sauce Recipes
Indulge in the heavenly delight of our Angel Food Cake with Berry Sauce, a classic dessert that embodies the essence of lightness and flavor. This culinary masterpiece is a symphony of delicate textures and vibrant flavors, sure to tantalize your taste buds and transport you to a realm of pure bliss. The airy angel food cake, with its impossibly fluffy texture, serves as the perfect canvas for the vibrant berry sauce, a symphony of sweet and tangy notes that cuts through the richness of the cake, creating a harmonious balance that will leave you craving for more. Our curated collection of recipes offers a delightful array of variations, each adding a unique twist to this timeless dessert. From a classic berry sauce made with fresh strawberries, blueberries, and raspberries, to a luscious chocolate ganache that adds a touch of decadence, these recipes cater to every palate and preference. Embark on a culinary journey with us as we unveil the secrets behind this iconic dessert, transforming your kitchen into a haven of sweet indulgence.
Here are our top 5 tried and tested recipes!
MIXED BERRY SAUCE ANGEL FOOD CAKE RECIPE - (4.5/5)
Provided by á-138
Number Of Ingredients 5
Steps:
- . In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly. 2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
ANGEL FOOD CAKE WITH BERRY SAUCE
Make and share this Angel Food Cake With Berry Sauce recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, pulse 1 pint strawberries to coarse puree. Pour into a large bowl. Slice remaining strawberries and add to bowl along with ½ of the blueberries.
- In a small saucepan, combine remaining blueberries, sugar and lemon juice. Bring to a boil. Cook until sugar dissolves and becomes syrupy, about 3 minutes.
- Pour blueberry sauce into bowl with strawberries. Stir in amaretto and almond extract. Cover and refrigerate 8 hours.
- To serve cut cake into slices and spoon berry sauce over top.
Nutrition Facts : Calories 182.7, Fat 0.5, Sodium 233.1, Carbohydrate 43.2, Fiber 2.2, Sugar 27, Protein 3.5
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
LEMON ANGEL CAKE WITH BLUEBERRY SAUCE
This is a light, refreshing, healthy dessert that sneaks in one more serving of fruit for the day. I like it topped with Cool Whip.
Provided by hannahactually
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Sift the flour twice with 1/2 cup of the sugar.
- With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
- Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
- Stir in the vanilla, and add lemon zest.
- Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
- Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
- While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
- Strain through a fine strainer, pressing with a rubber spatula to release the juices.
- Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.
Nutrition Facts : Calories 338.3, Fat 0.3, Sodium 182.2, Carbohydrate 77.5, Fiber 1.3, Sugar 58.1, Protein 7.6
Tips:
- For the best results, use fresh berries for the sauce. Frozen berries can also be used, but they should be thawed and drained before use.
- If you don't have a berry sauce, you can substitute a simple syrup made with sugar and water. To make a simple syrup, combine 1 cup of sugar and 1/2 cup of water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Remove from heat and let cool before using.
- Angel food cake is a delicate cake, so it's important to handle it gently. When slicing the cake, use a sharp serrated knife and saw gently back and forth. Don't press down on the cake, or you'll crush it.
- Angel food cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days. You can also freeze angel food cake for up to 2 months. To freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer bag. When you're ready to serve the cake, thaw it overnight in the refrigerator.
Conclusion:
Angel food cake is a classic dessert that is perfect for any occasion. It's light and fluffy, with a delicate flavor that is complemented perfectly by the sweet and tart berry sauce. If you're looking for a dessert that is both delicious and impressive, angel food cake with berry sauce is the perfect choice.
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