Berries and Cream Angel Food Scoop Cake

Cake is for life, not just birthdays.


Berries and Cream Angel Food Scoop Cake

  • 1 cup cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 9 egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


  • 1 cup variety fresh berries
  • 1 cup whipped topping
  • 1/4 cup raspberry preserves, slightly warmed
  • 8 ounces white chocolate chips
  • 1/2 cup heavy cream, hot but not boiling


  1. Preheat oven to 350 degrees. Sift flour and 1/2 cup sugar together.
  2. In a large mixing bowl, add egg whites, cream of tartar, both extracts and salt. Using a hand mixer on medium speed, beat whites until they start to form soft peaks. Slowly add in remaining cup of sugar while still mixing. Beat whites until stiff peaks form. Gradually fold in flour/sugar mixture, about 1/4 cup at a time. Once flour is fully incorporated, carefully spoon batter into an ungreased angel food cake pan. Use a knife to poke out any air pockets.

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