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Light and Fluffy Blackberry Lemon Angel Food Cake

blackberry lemon angel food cake - featured image
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A light, airy angel food cake infused with lemon zest and fresh blackberries, perfect for summer desserts and family gatherings.

Ingredients

Scale
  • 10 large egg whites, room temperature
  • 1 1/4 cups (250 grams) granulated sugar, divided
  • 3/4 cup (90 grams) cake flour, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons lemon zest, freshly grated
  • 1 teaspoon vanilla extract
  • 1 cup (150 grams) blackberries, fresh or frozen
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the lower third. Do not grease the pan.
  2. Sift together cake flour, 3/4 cup (150 grams) of the sugar, and salt into a bowl. Set aside.
  3. In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until frothy. Add cream of tartar, then increase speed to high.
  4. Gradually add the remaining 1/2 cup (100 grams) sugar one tablespoon at a time while beating until stiff, glossy peaks form.
  5. Gently fold in vanilla extract and lemon zest using a rubber spatula, careful not to deflate the egg whites.
  6. Sift the flour mixture over the whipped egg whites in three parts, folding gently to combine without deflating.
  7. Carefully fold in the blackberries to avoid breaking them up and turning the batter purple.
  8. Pour the batter into the ungreased angel food cake pan, leveling the top with a spatula. Do not tap the pan.
  9. Bake for 35-40 minutes until the top is golden and springs back to a gentle touch. A toothpick inserted near the center should come out clean.
  10. Invert the pan immediately after baking, resting it upside down on the bottle neck or a heatproof funnel. Let cool completely, about 1 hour.
  11. Run a thin knife around the edges to loosen the cake, then carefully remove from the pan.

Notes

Use room temperature egg whites for best volume. Avoid greasing the pan to allow the cake to cling and rise properly. Invert the pan immediately after baking to prevent collapsing. Fold ingredients gently to maintain airiness. Frozen blackberries can be used if thawed and drained well.

Nutrition

Keywords: angel food cake, blackberry cake, lemon cake, summer dessert, light cake, fluffy cake, easy dessert

Find it online: https://leilameals.com/light-and-fluffy-blackberry-lemon-angel-food-cake-recipe-easy-and-perfect-for-summer-desserts/