cranberry angel cake

How to Make a Cranberry Angel Food Cake

Angel food cake, light as air and subtly sweet, pairs beautifully with tart cranberries for a perfect dessert. Here’s a simple guide to baking this delightful treat.

Ingredients:

- 1 cup (120g) cake flour, sifted

- 1 ¾ cups (350g) granulated sugar, divided

- 12 large egg whites, room temperature

- 1 ½ tsp cream of tartar

- 1 tsp vanilla extract

- 1 cup (150g) fresh or frozen cranberries, chopped

- ½ tsp almond extract (optional)

Steps:

1. Prep: Preheat oven to 325°F (160°C). Grease a 10-inch tube pan; do not line. Sift flour with ¾ cup sugar twice; set aside.

2. Whip Egg Whites: In a large bowl, beat egg whites and cream of tartar with an electric mixer until frothy. Gradually add remaining 1 cup sugar, 1 tbsp at a time, beating until stiff peaks form.

3. Fold Ingredients: Gently fold vanilla and almond extract into the egg whites. Sift flour-sugar mixture in thirds, folding gently after each addition to avoid deflating. Fold in cranberries last.

4. Bake: Pour batter into the pan, smoothing the top. Bake for 45–50 minutes until golden and a toothpick comes out clean.

5. Cool: Invert the pan and let cool completely upside down (about 1 hour). Run a knife around edges to loosen, then turn out.

Serve with whipped cream or a light glaze. This cake stays fresh for 2 days stored at room temperature in an airtight container. Enjoy the fluffy texture and bursts of cranberry flavor!