Angel Food Cake Recipe With Pie Filling is a light, fluffy cake made from whipped egg whites and cake flour, baked until golden and airy.
The addition of fruit pie filling creates a sweet, juicy topping that enhances the cake’s delicate texture. This combination makes for a delicious dessert that balances lightness and rich fruity flavor.
Angel Food Cake Recipe With Pie Filling can be enjoyed at home during family gatherings, celebrations, or anytime a refreshing dessert is desired.
Now, the step-by-step guidance for making Angel Food Cake Recipe With Pie Filling will be shared to help create this delightful treat.
Why I Think Is A Smart Treat?
Angel Food Cake Recipe With Pie Filling is a smart treat because it offers a light and airy dessert option that is lower in fat compared to many other cakes.
Made primarily from egg whites, it provides protein without the added oils or butter found in richer desserts.
The natural sweetness combined with fruit toppings adds vitamins and antioxidants, making it a more wholesome choice.
It delivers satisfaction without heaviness, making it a thoughtful option for those who want to enjoy something sweet while being mindful of their nutrition.
How To Prepare Angel Food Cake Recipe With Pie Filling?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 280 per serving (varies by pie filling)
Yield: Serves 10
Kitchen Utensils Needed:
- Electric mixer or stand mixer
- Sifter or fine mesh sieve
- Mixing bowls
- 10-inch tube pan (angel food cake pan)
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Angel Food Cake:
- 1 cup cake flour, sifted
- 1 ½ cups egg whites (from about 10–12 large eggs)
- 1 ½ cups granulated sugar, divided
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pie Filling:
- 1 can (21 oz) fruit pie filling (cherry, blueberry, or strawberry)
Instructions
1. Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C). Ensure your tube pan is clean and dry but do not grease it.
2. Sift the Dry Ingredients:
In a bowl, sift the cake flour with ¾ cup of the granulated sugar, salt, and set aside.
3. Beat Egg Whites:
In a large mixing bowl, whisk the egg whites with the cream of tartar using an electric mixer on medium speed until frothy. Gradually add the remaining ¾ cup sugar, about 2 tablespoons at a time, while continuing to beat. Increase speed to high and beat until stiff peaks form. Beat in the vanilla extract.
4. Incorporate Dry Ingredients:
Gently fold one-third of the flour mixture into the beaten egg whites using a rubber spatula. Carefully repeat folding in the remaining flour mixture in two additions, taking care not to deflate the batter.
5. Bake:
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula. Bake for 35 to 40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Immediately invert the pan and let the cake cool completely upside down on a cooling rack. Once cooled, run a knife around the edges to loosen and carefully remove the cake from the pan. Serve slices with warm or chilled fruit pie filling spooned over the top.
Notes
❖ Make sure the egg whites are at room temperature before beating for better volume. Do not grease the tube pan to allow the cake to climb and hold its structure.
❖ Cool the cake upside down in the pan to maintain its height and fluffiness. You can serve the cake topped with warm pie filling or chilled, depending on preference.
Tips And Variations
Tips for Success
◆ Use room temperature egg whites for better volume.
◆ Don’t grease the pan; angel food cakes need that rough surface to rise.
◆ Fold ingredients gently to keep the batter airy.
◆ Try different pie fillings like apple cinnamon or peach for seasonal variations.
Variations
◆ Add lemon zest to the batter for a citrusy brightness.
◆ Swirl in chocolate syrup with the pie filling for a decadent twist.
◆ Substitute cake flour with all-purpose flour, but reduce by 2 tablespoons for texture.
Serving Suggestions
Serve this light and airy Angel Food Cake Recipe With Pie Filling a generous spoonful of fruit pie filling drizzled over each slice. The sweet, juicy topping pairs perfectly with the fluffy texture of the cake.
For added flair, you can garnish with fresh fruit that matches the pie filling, such as sliced strawberries or a few whole cherries.
A light dusting of powdered sugar or a sprig of mint also adds a simple, elegant touch without overpowering the cake’s natural flavor.
Health Benefits
Angel Food Cake Recipe With Pie Filling is a lighter dessert option compared to many traditional cakes, as it contains no butter or oil and relies on whipped egg whites for its airy texture.
It’s lower in fat and cholesterol, making it a heart-friendlier choice for those watching their intake. Using fruit pie filling adds a dose of antioxidants and vitamins, especially if made with berries or cherries.
While still a sweet treat, Angel Food Cake Recipe With Pie Filling can be a better dessert alternative for those seeking something lighter without sacrificing flavor.
Storage And Shelf Life
Store the Angel Food Cake Recipe With Pie Filling in an airtight container at room temperature for up to 2 days. To keep it fresh longer, you can refrigerate it for up to 5 days.
If storing with pie filling, keep the cake covered in the refrigerator to prevent it from becoming soggy.
For extended storage, freeze the plain cake (without topping) tightly wrapped for up to 2 months, then thaw at room temperature before serving.
FAQs Angel Food Cake Recipe With Pie Filling
Can I use whole eggs instead of just egg whites?
No, angel food cake relies on whipped egg whites to create its light, airy texture. Using whole eggs will make the cake dense and heavy.
What kind of pie filling works best?
Cherry, blueberry, and strawberry pie fillings are popular choices because their flavors complement the light cake well.
Can I substitute cake flour with all-purpose flour?
Cake flour is preferred for its fine texture, but if needed, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch.
Why shouldn’t the pan be greased?
Greasing the pan prevents the batter from clinging and rising properly, which can cause the cake to collapse.
Conclusion
My easy success with this Angel Food Cake Recipe With Pie Filling me with confidence and joy. The light, fluffy texture paired perfectly with the sweet fruit pie filling, making it a delightful treat for everyone.
I hope this Angel Food Cake Recipe With Pie Filling brings the same satisfaction and happiness to your kitchen, encouraging you to try baking more homemade desserts that impress without stress.
Enjoy the process and the delicious results!