Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Red, White, and Blue Angel Food Cake

Article Image
Ron Manville

Servings: 6

Angel food cake is the only true American pastry recipe, made without French technique. It’s probably even more American than apple pie. It likely originated with the Pennsylvania Dutch who made and first named angel food. We see references in our early New England cookbooks to this all-American original as well. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. The egg whites might seem daunting, but the results are worth it.

Ingredients

  • 1-1/2 cups superfine sugar, divided
  • 3-1/2 oz. cake flour, sifted
  • 1/4 tsp. kosher salt
  • 16 eggs, separated
  • 2 tsp. vanilla extract
  • 2 tsp. cream of tartar
  • 3 cups heavy cream
  • 1/3 cup raspberry purée
  • 1/3 cup blueberry purée

Preparation

  • Preheat the oven to 325°F. Sift half of the sugar with the flour and the salt. Set the remaining sugar aside. In a large bowl, whip the egg whites with a mixer to thoroughly combine them. Add the vanilla extract and the cream of tartar. Slowly add the reserved sugar into the mixture, beating continuously at medium speed. When soft peaks begin to form, sift half of the flour mixture in so that it dusts the top. Fold the remaining flour in very gently. Continue until all of the flour mixture is incorporated.
  • Carefully spoon the batter into a tall ungreased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer. It should come out dry. Cool upside down on a cooling rack for 1 hour before removing the cake from the pan.
  • Whip the cream with a mixer until stiff. Divide into three parts. Add the blueberry purée to one part, raspberry purée to the next, and leave one as is. Cut the cake into three horizontal parts with a long serrated knife. Place the red cream on the bottom layer and top with the next cake layer. Place white cream on top of the second layer and then top with another cake layer. Finish with the blue cream.

Reviews

Rate or Review

Reviews

  • sweepsie | 07/05/2011

    A really delicious 4th of July dessert. The blueberry cream began leaking juice after a few minutes, which was a bit messy, but everyone loved it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks