For Thanksgiving, order by November 21 with standard shipping. Shop Thanksgiving.
Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.
Curate spaces for joy to unfold. Shop the holiday collection.
Angel Food Cake with Cherry Whipped Cream
Total 2 hours and 25 minutes
Active 45 mins
Makes one 10-inch cake
Ingredients
Cake
Cherry whipped cream
Directions
- Preheat the oven to 350°F.
- To make the cake: In a large bowl, whisk together half of the sugar, the flour, cornstarch, and salt. Sift the mixture three times to aerate it, 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.
- To make the cherry whipped cream: In the bowl of a stand mixer, combine the chopped cherries, cherry juice, and heavy cream. 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 form.
- Spread the cherry whipped cream over the sides and top of the cake. Garnish with whole maraschino cherries and flowers, if desired. Using a serrated bread knife or angel food comb, cut into individual slices to serve.
Adapted from "Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More" by Zoë François © Ten Speed Press 2021. Provided courtesy of Zoë François. All rights reserved.
You May Also Like
