We’ve always adored angel food cake for its impossibly light texture that makes every bite feel like a sweet dream. Originating from American kitchens it’s a timeless dessert we love to reinvent with creative twists like our pie filling variation.
This recipe brings together the airy elegance of angel food cake and the fruity zing of pie filling for a simple yet showstopping treat. We’re confident it’ll become your go-to for effortless baking that impresses every time.
Ingredients
In our angel food cake and pie filling recipe, we focus on high-quality ingredients that deliver a light and airy texture for the cake, perfectly complemented by the vibrant, fruity burst of the pie filling, making this dessert both effortless and irresistible.
For the Angel Food Cake
We start with the essentials for our signature angel food cake, ensuring each ingredient is measured precisely for that fluffy, ethereal rise. Here’s the list, ordered by their use in preparation:
- 12 large egg whites, at room temperature (about 1 1/2 cups), whipped to soft peaks for the base
- 1 1/4 cups granulated sugar, divided for folding in to maintain structure
- 1 cup cake flour, sifted to keep it light and free of lumps
- 1 teaspoon cream of tartar, added to stabilize the egg whites
- 1 teaspoon vanilla extract, for a subtle, warm flavor infusion
- 1/4 teaspoon salt, to balance the sweetness
For the Pie Filling
Next, we move to the pie filling components, which bring a juicy, tangy contrast to our angel food cake—use fresh fruits for the best results. Ingredients are listed in the order they’ll be combined:
- 4 cups fresh strawberries, hulled and sliced, as the primary fruit for a vibrant base
- 1/2 cup granulated sugar, stirred in to enhance natural sweetness
- 2 tablespoons cornstarch, dissolved in water for thickening the mixture
- 1 tablespoon lemon juice, freshly squeezed to add brightness and acidity
- 1/4 teaspoon salt, to heighten the flavors without overpowering
| Ingredient | Original Amount | Scaled for 8 Servings | Scaled for 16 Servings |
|---|---|---|---|
| Egg whites | 12 large | 12 large | 24 large |
| Granulated sugar | 1 1/4 cups | 1 1/4 cups | 2 1/2 cups |
| Strawberries | 4 cups | 4 cups | 8 cups |
Equipment Needed
To bring our Angel Food Cake & Pie Filling recipe to life after selecting the perfect ingredients, we rely on a few key tools that ensure precision and ease in achieving that signature light, airy texture and vibrant fruit filling.
Here’s a detailed list of the essential equipment we recommend:
- Tube Pan: A 10-inch ungreased tube pan is vital for baking the angel food cake, as it provides the structure needed for the batter to rise tall and maintain its delicate fluffiness without sticking.
- Electric Mixer: We use a stand or hand-held electric mixer with whisk attachments to beat the egg whites to stiff peaks quickly and evenly, preventing over-mixing that could deflate the volume.
- Large Mixing Bowls: At least two large, stainless-steel or glass mixing bowls are necessary—one for whipping egg whites and another for combining dry ingredients—to keep everything organized and contamination-free.
- Rubber Spatula: This flexible tool helps us gently fold ingredients together without deflating the airy batter, preserving the cake’s ethereal texture.
- Measuring Cups and Spoons: Accurate stainless-steel or plastic sets are essential for precise measurements of ingredients like sugar and flour, ensuring consistent results every time.
- Saucepan: A medium-sized saucepan is required for cooking the pie filling, allowing us to simmer fruits and thicken the mixture smoothly over heat.
- Whisk: We employ a wire whisk to blend the pie filling ingredients, creating a lump-free, glossy sauce that complements the cake’s softness.
- Cooling Rack: This elevates the baked cake for even cooling, preventing sogginess and helping maintain its tender crumb.
| Equipment | Recommended Size | Primary Purpose |
|---|---|---|
| Tube Pan | 10 inches | Supports rising of angel food cake |
| Electric Mixer | N/A | Beats egg whites to stiff peaks |
| Mixing Bowls | Large (at least 4 quarts each) | Mixes ingredients without contamination |
| Saucepan | Medium (2-3 quarts) | Simmers pie filling for thickness |
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to bake our fluffy Angel Food Cake paired with a vibrant pie filling.
Prepare the Ingredients
Before we begin, let’s ensure all components are prepped for seamless baking. Start by separating 12 large egg whites from their yolks, letting them sit at room temperature for about 30 minutes to achieve maximum volume when whipped. Measure out 1 ½ cups granulated sugar, 1 cup cake flour, 1 ¼ teaspoons cream of tartar, 1 teaspoon vanilla extract, and ¼ teaspoon salt into separate bowls for accuracy. For the pie filling, wash and hull 4 cups fresh strawberries, then slice them evenly; combine ¾ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of salt in another bowl. This preparation sets the stage for our light, airy cake and tangy fruit contrast.
Make the Cake Batter
With ingredients ready, we create the batter that defines our Angel Food Cake‘s ethereal texture. In a large mixing bowl, use an electric mixer on medium speed to beat the egg whites and cream of tartar until soft peaks form—this takes about 1 to 2 minutes, signaling a glossy, voluminous mixture. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, shiny peaks develop, roughly 4 to 5 minutes more; the batter should feel silky and hold its shape firmly. Gently fold in the vanilla extract and salt with a rubber spatula, then sift the cake flour over the mixture in three additions, folding carefully each time to preserve the airiness and avoid deflating the batter. Our goal is a smooth, cloud-like consistency that promises a melt-in-your-mouth delight.
Bake the Cake
It’s time to transform our batter into a golden masterpiece in the oven. Pour the batter into a 10-inch ungreased tube pan, using the rubber spatula to smooth the top and ensure even distribution. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the cake springs back when lightly touched and has a beautiful golden-brown crust; the kitchen will fill with an irresistible sweet aroma. Once baked, invert the pan onto a wire rack and let it cool completely upside down for about 1 to 2 hours—this cooling method is crucial for maintaining the cake’s lofty structure and preventing collapse.
Prepare the Pie Filling
While the cake cools, we whip up a luscious pie filling that adds a burst of fruity tang. In a medium saucepan over medium heat, combine the sliced strawberries, sugar, cornstarch, lemon juice, and salt, stirring constantly with a whisk until the mixture thickens and bubbles, which takes about 5 to 7 minutes; the filling should turn glossy and jewel-toned, with a fresh, zesty scent that complements the cake’s subtlety. Remove from heat and let it cool to room temperature, stirring occasionally to release steam and achieve a smooth, spoonable texture that evokes the taste of ripe, sun-kissed berries.
Assemble the Cake
Finally, we bring everything together for a stunning, layered dessert. Once the Angel Food Cake has cooled fully, run a knife around the edges and center tube to loosen it, then gently remove from the pan and place on a serving plate. Slice the cake horizontally into two or three even layers using a serrated knife. Spread a generous portion of the prepared pie filling between each layer, allowing the juicy strawberries to seep in for added moisture and flavor. Top with any remaining filling, and for an extra touch, garnish with fresh strawberry slices. The result is a visually appealing treat with a perfect harmony of soft, spongy cake and vibrant, tangy filling that delights the senses.
Make-Ahead Instructions
One of the beauties of our Angel Food Cake & Pie Filling recipe is its flexibility for busy schedules—we can prepare components in advance without sacrificing that light, airy texture or vibrant fruit flavors. This approach lets us focus on assembly when it’s time to serve, ensuring a fresh and impressive dessert every time.
Preparing the Cake Ahead
To maintain the cake’s delicate, spongy structure, we recommend baking it up to 2 days in advance. Follow the preparation steps from our earlier instructions, then allow the cake to cool completely upside down in the tube pan as directed. Once cooled, carefully remove it from the pan and wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Avoid refrigeration, as it can make the cake dry out and lose its signature fluffiness. When you’re ready to assemble, gently unwrap the cake and proceed with layering it with the pie filling for that perfect, tangy contrast.
Preparing the Pie Filling Ahead
The pie filling offers even more make-ahead potential, as its juicy, strawberry-kissed sweetness holds up well when stored properly. We can cook the filling according to the recipe steps, letting it thicken fully before cooling it to room temperature. Transfer the cooled filling to an airtight container and refrigerate it for up to 3 days. For the best results, give it a quick stir before use to restore its smooth, glossy consistency—reheating gently on the stovetop over low heat can help if you need it slightly warmer, but be careful not to boil it and alter the fresh fruit notes.
Storage Tips and Timeline
Planning ahead requires attention to details like storage times and conditions to preserve quality. Below, we’ve outlined key guidelines in a table for quick reference:
| Component | Make-Ahead Time | Storage Method | Key Notes |
|---|---|---|---|
| Angel Food Cake | Up to 2 days | Airtight container at room temperature | Wrap tightly to prevent staleness; avoid moisture for optimal texture. |
| Pie Filling | Up to 3 days | Airtight container in the refrigerator | Stir before use; reheat gently if needed to maintain vibrant flavors. |
| Full Assembled Dessert | Up to 1 day | Refrigerate loosely covered | Assemble no more than a day ahead to keep the cake from absorbing excess moisture and losing its airy lift. |
By following these steps, we ensure our Angel Food Cake & Pie Filling remains a showstopper, with its soft, ethereal cake perfectly complemented by the bright, tangy filling whenever we serve it.
Conclusion
We’ve loved exploring this angel food cake and pie filling recipe with you, showcasing how simple ingredients create a stunning dessert. It’s a go-to option for effortless baking that impresses every time.
Trust us, once you try it, this treat will elevate your gatherings and become a staple in your kitchen. We’re confident you’ll enjoy the balance of light cake and vibrant flavors as much as we do.
Frequently Asked Questions
What is angel food cake?
Angel food cake is a light, airy dessert made from whipped egg whites, sugar, flour, and flavorings like vanilla. It’s known for its fluffy texture and is often paired with fruits for added flavor, as in this recipe with fruity pie filling.
What ingredients are needed for this angel food cake recipe?
You’ll need egg whites, granulated sugar, cake flour, cream of tartar, vanilla extract, and salt for the cake. For the pie filling, use fresh strawberries, sugar, cornstarch, lemon juice, and salt. Use high-quality ingredients for the best flavor and texture, with precise measurements for optimal results.
What equipment is required to make this recipe?
Essential tools include a 10-inch ungreased tube pan for baking, an electric mixer for beating egg whites, large mixing bowls, a rubber spatula for folding, measuring cups and spoons, a medium saucepan for the filling, and a whisk. These ensure the cake’s fluffiness and the filling’s smooth consistency.
How do I prepare the angel food cake and pie filling?
Start with room-temperature egg whites; beat them with cream of tartar to soft peaks, add sugar gradually, then fold in flour gently. Bake in a tube pan until golden, cooling upside down. For the filling, cook strawberries with sugar, cornstarch, lemon juice, and salt until thickened. Assemble by layering the cake with filling.
Can I make this angel food cake ahead of time?
Yes, bake the cake up to 2 days in advance and store at room temperature. Prepare the pie filling ahead and refrigerate for up to 3 days; stir before using. This makes it ideal for busy schedules, ensuring the dessert stays fresh and impressive.
How should I store the assembled dessert?
Store the assembled angel food cake with pie filling in the refrigerator for up to 2 days to maintain freshness. Cover loosely to prevent sogginess. For longer storage, keep the cake and filling separate; the cake at room temperature and filling refrigerated.