Angel Food Cake Recipe With Pie Filling
Angel Food Cake Recipe With Pie Filling is a light, airy dessert made by folding pie filling into classic angel food cake batter. This adds flavor and moisture to the fluffy cake, creating a sweet, fruity twist. It’s perfect for a refreshing treat, combining the cake’s delicate texture with rich fruitiness.
Equipment
- 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
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.
Sift the Dry Ingredients:
- In a bowl, sift the cake flour with ¾ cup of the granulated sugar, salt, and set aside.
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.
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.
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.
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.