A classic with a twist! Lofty, light, and utterly angelic white, this cake stands tall and impressive on a cake plate. Instead of a simple whipped cream to embellish the cake, we have added Marsala wine, and whipped the cream with dark brown sugar instead of confectioners’ sugar to give it more depth of flavor. Pick whatever berries are in season to accompany the cake–strawberries are classic– or use a medley of raspberries and blueberries, along with the strawberries, for a colorful addition.
- 1 1/2 cups + 2 tablespoons Granulated Sugar, divided
- 1 2/3 cup 12 Large Egg Whites, at room temperature
- 1 1/2 teaspoons Cream of Tartar
- 1/4 teaspoon Fine Sea Salt
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Cake Flour
Marsala Whipped Cream
- 1 1/2 cups Heavy Whipping Cream
- 2 tablespoons Dark Brown Sugar, packed
- 1 1/2 tablespoons Marsala wine
- 1/2 teaspoon Pure Vanilla Extract
- 2 cups Fresh Berries
Position an oven rack in the center of the oven and preheat the oven to 190ºC. Have ready a two-piece angel food cake pan. (Do not grease the pan—angel food cakes need to cling to the sides of the pan to keep the loft.
Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® Stand Mixer fitted with the wire whip. With the ingredient valve in the closed position, weigh ONLY 150 g (3/4 cup) of the sugar in the ingredient hopper.
Put the egg whites, cream of tartar, and salt in the mixing bowl. With the mixer on medium-low speed, beat the egg whites until foamy, and then increase the speed to medium-high and beat the egg whites until they form soft peaks, about 2 minutes.
Open the ingredient hopper and sift in the sugar. At the same time, drizzle the vanilla down the side of the mixing bowl. Beat on high speed until stiff, shiny peaks form, 1 to 2 minutes longer. Turn the mixer off.
With the ingredient valve in the closed position, weigh the flour and remaining 175 g (3/4 cup + 2 tablespoons) of the sugar in the ingredient hopper, taring the scale between ingredients. Beating on low speed, sift in the dry ingredients. Stop the mixer once, and use a rubber spatula, to scrape the sides of the bowl. Be careful not to deflate the meringue. Turn the mixer off. Using the rubber spatula, spoon the batter into the cake pan. Run a table knife through the batter to pop any air bubbles remaining in the batter and smooth the top.
Bake the cake until the top is golden and springs back when touched, 30 to 35 minutes. Immediately invert the pan on a heat proof surface to cool completely. (Most angel food cake pans have “extension feet” that allows the pan to rest on those feet while the cake cools. Without those feet, invert the pan on a pop bottle so it can cool upside down.)
While the cake is cooling, make the Marsala whipped cream. Put the cream, brown sugar, Marsala wine, and vanilla in the mixing bowl. Using the wire whip, beat the cream mixture until medium stiff peaks form. Transfer to a serving bowl, cover, and refrigerate until ready to serve. (The whipped cream can be made up to 8 hours in advance.)
To remove the cake from the pan, run a table knife or small offset spatula around the edges, including the around the inner tube. Firmly tap the sides of the pan to loosen the cake. Be patient, it takes time to cleanly cut the cake from the pan. Once the sides are removed, run a table knife around the bottom to release. Invert the cake onto a cake plate, and then turn the cake right side up.
To serve, use a long, serrated knife to cut the cake into wedges. Spoon a dollop of whipped cream alongside, add fresh berries, and serve immediately. The cake is best when served on the day it is baked. Store the cake for up to one day in a covered cake box at room temperature. Refrigerate any leftover whipped cream in a covered container.
Prep Time: 30 minutes
Bake Time: 30 to 35 minutes
Total Time: 60 minutes
Makes 12 – 14 servings