Angel Cake with Cherry Berry Coulis

By DK on Aug 16, 2012
Angel Cake with Berry Coulis (Sauce) Recipe
Egg white is my family's best friend. It started with cutting down yolks cos of cholesterol. You sure have to think about it if you are emptying one family size egg carton each week! - only that here we are talking about one person - the husband. So, I started using more egg whites with some yolks. Well, now it turns out, his taste for yolks has depleted and he doesn't like it as much as he used to! But that's for another post. I remember the very first time I made this cake. I had separated the egg whites for an omelet and in the last minute did not get to make it. I did not like to keep it in the fridge and looked around the net for something that used a reasonable quantity of egg whites.
Angel Cake with Berry Coulis (Sauce) Recipe
I chanced upon this recipe for Angel Food Cake and was intrigued. I was a naive baker then but still picked up courage to try it out. The end result looked so good that I was ECSTATIC to say the least. It was like "I" made this beauty. I will leave it to your imagination to conjure up my husband's face, when he enters home to a jumping wife, who screams her heart out when he tries to grab a piece from it ("Are you kidding me? How can you think of spoiling it? can't you see how beautiful it looks?"). Of course his comment of "Well- what's the point of this cake then?" fell on deaf ears :) :)
Angel Cake with Berry Coulis (Sauce) Recipe
After that I have made this cake a lot more times (without the excited tantrums though!) and this Alton Brown's recipe comes looking (and tasting) like million bucks - every single time. I am totally in awe of AB. He is the king of cooking, or to be precise, in explaining what's what and why's why in cooking. He makes me want to get more scientific and learn how stuff works in general.
Angel Cake with Berry Coulis (Sauce) Recipe
This cake is immensely light, spongy as a cloud with a subtle sweetness. I do not care for eggs or the eggy taste/smell. But with these berry coulis, even I couldn't help myself from gobbling up a large piece. And of course, the fact that these are ridiculously protein rich (and for practically ZERO fat) just about eased me into their direction. These berry coulis are bursting with the sweetness and tartness of berries and luscious cherries. Make them while they are in season 'cos nothing beats the taste. Instead of refined sugar, some honey adds to the sweetness of this sauce. All in all - these are perfect for summer, be it for a party, a family gathering, a special occasion or most importantly - just you :)
References

recipe courtesy alton brown; tips and techniques, courtesy Alton brown and few from my own research from various sources.

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 30 min
Serves: 6 people
Yield: Makes 10-12 Servings
Ingredients
    For the Cake
  • 1-3/4 cups sugar, divided
  • 1/4 tsp salt
  • 1 cup cake flour, sifted
  • 12 egg whites, at room temperature (see Tips)
  • 1/3 cup warm water
  • 1 tsp Vanilla extract
  • 1-1/2 tsp cream of tartar
    For the Berry Cherry Coulis (Sauce)
  • 4 cups of berries (strawberries, raspberries, blackberries, blueberries) & cherries
  • Honey to taste
Tips
1. Egg Whites: Using room temperature eggs, tend to produce more volume. To bring it to room temperature, simply place your eggs on counter top for 15-30 minutes (depending on the climate). If you are short on time, then simply place the eggs in a bowl and place the bowl over warm water (not hot) for 5-10 minutes.
Method
1
Preheat oven to 350 degrees F. Sift 3/4 + 2 tbsp sugar with the salt and the cake flour
Angel Cake with Berry Coulis (Sauce) Recipe
2
and combine well.
Angel Cake with Berry Coulis (Sauce) Recipe
3
Be careful to separate the egg whites from the yolks since even a wee little bit of yolk can make this a flop show. Just to be safe, I break open and separate each egg first in a small bowl and then making sure its yolk free, drop it to the large bowl (make sure the large bowl is clean and dry) . Freshest eggs separate easily.
Angel Cake with Berry Coulis (Sauce) Recipe
4
Now you can either use a copper bowl or a large stainless steel . Do not use aluminum or wooden bowls since aluminum can turn the egg whites into gray and wooden bowls tend to generally absorb other flavors from earlier usageĀ  and that might retard the egg whites. If using Copper bowls, you can skip Cream of tartar since copper bowl contains an ion which reacts chemically with egg whites that in turn helps to produce fluffy whites. If using stainless steel, use a vessel that has straight sides.
Angel Cake with Berry Coulis (Sauce) Recipe
5
Using a whisk, thoroughly combine egg whites, water, vanilla extract, and cream of tartar.
Angel Cake with Berry Coulis (Sauce) Recipe
6
After 2 minutes, you will notice its more foamy,
Angel Cake with Berry Coulis (Sauce) Recipe
7
switch to a hand mixer.
Angel Cake with Berry Coulis (Sauce) Recipe
8
Slowly sift the reserved sugar, beating continuously at medium speed.
Angel Cake with Berry Coulis (Sauce) Recipe
9
Once you have achieved medium peaks, (do not let it sit for long )
Angel Cake with Berry Coulis (Sauce) Recipe
10
sift enough of the flour mixture in to dust the top of the foam.
Angel Cake with Berry Coulis (Sauce) Recipe
11
Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Angel Cake with Berry Coulis (Sauce) Recipe
12
Carefully spoon mixture into an ungreased tube pan. A tube pan is traditionally used for this cake, since the cake rises quite high and it needs the support of tall sides. Without the "pillar" in the middle the cake would sink "plop" in the middle. You do not grease it since the egg whites tend to stick and this stickiness is what that helps the cake to climb in the first place :) [Gee - At times Science isn't that mumbo jumbo as it looks to be! OK may be its the food language that did it for me, but nevertheless ...;))
Angel Cake with Berry Coulis (Sauce) Recipe
13
Once transferred, do not pat or bang the pan on the counter top. It will help the air escape from the batter and we don't want that to happen. Just give it a slight half spins.
Angel Cake with Berry Coulis (Sauce) Recipe
14
Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Angel Cake with Berry Coulis (Sauce) Recipe
15
Place a cookie sheet on top of the pan.
Angel Cake with Berry Coulis (Sauce) Recipe
16
Then cool it upside down for at least an hour before removing from pan. This is done in order to set the cake first. Removing it before cooling completely will plop the cake in the middle.
Angel Cake with Berry Coulis (Sauce) Recipe
17
Once cooled, turn it upside down. Using a knife, cut down on the sides to loosen up the pan. It will be sticky, hence do it gently.
Angel Cake with Berry Coulis (Sauce) Recipe
18
Remember to do the same in the middle too.
Angel Cake with Berry Coulis (Sauce) Recipe
19
Turn it upside down again and then repeat for the base.
Angel Cake with Berry Coulis (Sauce) Recipe
20
Remove the base of the pan. There...the cake is ready. A little of my cake still managed to stick tight to the bottom - but hey, nothing like scraping off sticky cake from the cake bottom! (Yes! I give excuses for a bad job - so what! Hmffff.....)
Angel Cake with Berry Coulis (Sauce) Recipe
Cut a piece and enjoy with Berry-cherry coulis and an additional garnish of berries. I prepared the Berry Cherry Sauce this way. Angel Cake with Berry Coulis (Sauce) Recipe Trust me, that spongy cake soaked in sweet-tart sauce tastes so refreshing though light. When you talk about eating dessert yet not worrying about calories - then this one "takes the cake" (Pun intended!). Angel Cake with Berry Coulis (Sauce) Recipe
2 members have made this recipe!
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
8 Responses to “Angel Cake with Cherry Berry Coulis”
  1. Looks amazing! I wish i have it right now! :)

  2. Lisa

    Is there a way to sub. the sugar without ruining the cake?

  3. Ann

    Hi DK, I am a semi- vegan and strict vegetarian with the exception just for yogurt. I have tried most of your cake recipes using yogurt as a substitute including this one and it turned out equally good. The only precaution I would say must be taken when using yogurt is use the one with whole milk and use a bit less than suggested as it will add in more moisture than egg. Hope this helps Pure vege..go ahead you can still make this recipe your way!

  4. manisha

    hi DK…can i use ready eggwhite mix instead of real eggs?

    I do not have personal experience, hence have no idea. But see if this thread at KingArthurFlour.com is of any help to you –DK

  5. Shannon

    Can you use a gluten free flour instead of cake flour?

    I think you can. I googled and found this recipe at Taste Of Home website. See if it gives you an idea –DK

  6. usha

    hi..ur cake looks lovely..in many recipe books i have seen using tartar but have no idea wat it is?Can u throw some light on it and can you suggest any alternative..or where can i find it here(Vizag,AP,India)..Too many questions na??
    Take ur time ;-) ..Love ya..Keep cooking and keep smiling..

  7. Pure vege!

    Can you tell me how to make this eggless? :-P

    Don’t make it :-P Try something else from here :) Eggless Cake Recipes –DK

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
  • Never miss a single recipe!

Have a favorite recipe?

  • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!
Chefinyou