We’ve always been fans of angel food cake for its light airy texture that feels like a dream. This American classic originated in the 19th century and offers a simple yet elegant base perfect for creative twists.
Today we’re excited to share our version paired with pie filling. It transforms the ethereal cake into a delightful treat that’s easy to whip up and sure to impress at any gathering.
Ingredients
In our Angel Food Cake and Pie Filling recipe, we focus on simple, high-quality ingredients that create a light, airy cake paired with a flavorful filling. This combination elevates the classic dessert, making it perfect for any gathering. Below, we list the ingredients in the order they are used, with prep notes for accuracy and ease.
For the Angel Food Cake
- 12 large egg whites (at room temperature for better volume; this is key to achieving the signature airy texture)
- 1 ¼ cups granulated sugar (divided into two portions for gradual incorporation)
- 1 cup cake flour (sifted to ensure no lumps and to maintain lightness)
- 1 ½ teaspoons cream of tartar (helps stabilize the egg whites; do not omit for optimal results)
- 1 teaspoon vanilla extract (pure variety for enhanced flavor)
- ½ teaspoon salt (fine sea salt works best to balance sweetness without overpowering)
For the Pie Filling
We suggest a versatile fruit filling, such as cherry or apple, to complement the cake’s delicacy. Prepare this after the cake batter.
- 2 cups fresh or canned fruit (e.g., pitted cherries or sliced apples, drained if canned, for a vibrant, juicy contrast)
- ½ cup granulated sugar (adjust based on fruit sweetness to create a balanced syrup)
- 2 tablespoons cornstarch (mixed with 2 tablespoons water to form a slurry for thickening)
- 1 tablespoon lemon juice (freshly squeezed to add tangy brightness and prevent browning)
- ¼ teaspoon ground cinnamon (optional, for added warmth if using apple filling)
These ingredients yield about 10-12 servings, ensuring a delightful, effortless dessert that highlights the ethereal quality of angel food cake.
Equipment Needed
To bring our angel food cake and pie filling recipe to life, we rely on essential tools that ensure a light, airy cake and a perfectly thickened filling. Let’s outline the key equipment, organized by category for easy reference.
Baking Essentials
- Tube Pan: A 10-inch ungreased tube pan is crucial for our angel food cake; it allows the batter to rise properly without collapsing.
- Electric Mixer: We recommend a stand mixer or handheld electric mixer to whip egg whites into stiff peaks efficiently, achieving that signature fluffy texture.
Mixing and Measuring Tools
- Large Mixing Bowls: Two or three stainless steel or glass bowls in various sizes help us separate and combine ingredients without transferring mess.
- Whisk and Spatula: A balloon whisk for gentle folding of dry ingredients into the egg whites, paired with a rubber spatula for scraping down sides and folding batter smoothly.
Cooking and Cooling Gear
- Saucepan: A medium-sized saucepan is ideal for preparing our pie filling, allowing even heating to thicken fruits like cherries or apples.
- Cooling Rack: Essential for cooling the baked angel food cake inverted, preventing it from deflating and maintaining its ethereal structure.
Additional Utensils
- Measuring Cups and Spoons: Accurate stainless steel sets ensure precise measurements of ingredients such as sugar and flour, which are vital for the cake’s delicate balance.
- Sieve or Sifter: We use this to aerate cake flour, incorporating it into the batter without deflating the whipped egg whites.
With these tools in hand, we’re set to transition seamlessly from mixing our ingredients to baking and assembling this delightful dessert. Always opt for high-quality equipment to enhance your results in our angel food cake and pie filling preparation.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s create this light and airy Angel Food Cake paired with a flavorful pie filling. We’ll walk you through each step to achieve a dessert that’s as impressive as it is simple.
Prepare the Angel Food Cake
Follow these steps to whip up our ethereal Angel Food Cake, known for its delicate texture and subtle sweetness that pairs perfectly with fruity fillings.
- Preheat the oven: Set our oven to 350°F (175°C) and ensure the rack is in the lower third position to allow for even rising of the cake.
- Whip the egg whites: In a large mixing bowl, combine 12 large egg whites with 1 teaspoon of cream of tartar and 1/4 teaspoon of salt. Using our electric mixer on medium speed, beat until soft peaks form, about 2-3 minutes, then gradually add 1 1/4 cups of granulated sugar, one tablespoon at a time, until stiff, glossy peaks develop. This step creates the cake’s signature airy structure, giving it a cloud-like feel.
- Fold in the dry ingredients: In a separate bowl, sift together 1 cup of cake flour and the remaining 1/4 cup of granulated sugar. Gently fold this mixture into the egg white foam using a whisk, adding 1 teaspoon of vanilla extract for a hint of warmth. Be careful not to deflate the batter—fold just until combined for that perfect, feather-light consistency.
- Bake the cake: Pour the batter into our ungreased 10-inch tube pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. The aroma of vanilla will fill our kitchen, signaling a golden, tender cake ready to cool upside down on a rack for at least 1 hour to maintain its height.
Prepare the Pie Filling
Let’s make our vibrant pie filling, a versatile topping that adds a burst of fruity tang to complement the cake’s softness.
- Prepare the fruit base: In a medium saucepan, combine 4 cups of fresh or canned fruit (such as cherries or apples), 1/2 cup of granulated sugar, and 2 tablespoons of lemon juice. Stir over medium heat until the fruit begins to release its juices and the mixture simmers, about 5 minutes, releasing a fresh, aromatic scent that evokes homemade pies.
- Thicken the filling: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry, then add it to the saucepan along with 1/2 teaspoon of optional cinnamon for added spice. Cook for another 5-7 minutes, stirring constantly, until the mixture thickens to a glossy, spoon-coating consistency that clings beautifully to the cake.
- Cool the filling: Remove the saucepan from heat and let the filling cool completely, about 30 minutes. This step ensures the flavors meld, creating a sweet-tart topping with a texture that’s both silky and vibrant.
Assemble the Dessert
With our Angel Food Cake and pie filling ready, it’s time to bring them together for a stunning, multi-layered treat that serves 10-12 people.
| Servings | Prep Time (minutes) | Cook Time (minutes) | Total Time (minutes) |
|---|---|---|---|
| 10-12 | 20 | 40 | 90 |
- Slice the cake: Once cooled, carefully run a knife around the edges of our Angel Food Cake to release it from the pan, then slice it horizontally into 2-3 even layers using a serrated knife for easy assembly.
- Layer the components: Place the bottom layer on a serving plate and spread a generous portion of the cooled pie filling over it, allowing the fruit’s bright flavors to seep into the cake’s soft crumb. Stack the next layer and repeat, finishing with the top layer for a visually appealing, multi-tiered effect.
- Finish and serve: Top the assembled dessert with any remaining pie filling for a glossy finish, then let it sit for 10 minutes to enhance the contrast of textures—the cake’s lightness against the filling’s juicy burst. Slice and serve immediately for the best experience, where each bite delivers a harmonious blend of airy sweetness and tart fruitiness.
Make-Ahead Instructions
As we explore ways to simplify your angel food cake and pie filling preparation, making components ahead of time allows us to maintain the dessert’s light, airy texture and fruity tang without sacrificing quality. This approach is ideal for busy schedules or events, ensuring our cake remains a showstopper.
Preparing the Angel Food Cake in Advance
We recommend baking the angel food cake up to two days ahead for optimal freshness. Follow these steps to prepare and store it properly:
- Bake the cake as directed: Once cooled upside down in the tube pan, carefully remove it using a knife to loosen the edges.
- Wrap it securely: Use plastic wrap to tightly cover the entire cake, then place it in an airtight container. This prevents it from absorbing moisture and keeps its delicate, ethereal quality intact.
- Store in a cool, dry place: Keep the wrapped cake at room temperature for up to 24 hours or refrigerate for up to 48 hours. If refrigerating, let it sit at room temperature for 30 minutes before serving to restore its soft, spongy feel.
Preparing the Pie Filling in Advance
The pie filling is highly versatile and can be made up to three days ahead, giving flavors time to meld while we focus on assembly later.
- Cook the filling as outlined: After simmering the fruit mixture until thickened, allow it to cool completely on the counter.
- Transfer and store: Pour the cooled filling into a clean, airtight jar or container. For fruits like cherries or apples, add a squeeze of lemon juice to preserve the vibrant, tangy taste.
- Refrigerate promptly: Store in the refrigerator for up to 72 hours. When ready to use, gently reheat on the stove over low heat, stirring occasionally, to regain its glossy, inviting consistency without overcooking.
Assembling Ahead of Time
While we advise assembling the full dessert no more than a few hours before serving to avoid sogginess, here’s how to plan:
- Partial assembly: Layer the cake with pie filling up to 4 hours in advance and cover loosely with plastic wrap. Store in the refrigerator to let the flavors infuse subtly, enhancing the contrast between the cake’s feather-light crumb and the filling’s bold, juicy burst.
- Final touches: For best results, add any garnishes like whipped cream or fresh fruit just before serving to keep everything crisp and visually appealing.
By following these make-ahead strategies, we ensure our angel food cake and pie filling recipe delivers a harmonious blend of flavors and textures every time, making it a confident choice for any occasion.
Conclusion
We’re thrilled you’ve explored this angel food cake and pie filling recipe with us. It’s a simple way to create a dessert that’s both elegant and crowd-pleasing.
Our favorite part is how it balances light textures with bold flavors, making every gathering memorable.
Give it a try and let us know your twists—we’re confident it’ll become a staple in your kitchen.
Frequently Asked Questions
What is angel food cake?
Angel food cake is a classic American dessert known for its light, airy texture. It originated in the 19th century and is made primarily from whipped egg whites, giving it a fluffy, ethereal quality. This recipe adds a fun twist by pairing it with pie filling for an easy, impressive treat.
What ingredients are needed for angel food cake?
For angel food cake, you’ll need large egg whites, granulated sugar, cake flour, cream of tartar, vanilla extract, and salt. These simple, high-quality ingredients create its signature lightness. Use fresh egg whites for the best results, and measure accurately to ensure proper rising.
What ingredients go into the pie filling?
The pie filling uses versatile fruits like cherries or apples, combined with sugar, cornstarch for thickening, lemon juice for tang, and optional cinnamon for flavor. Keep it simple by choosing seasonal fruits to enhance the cake’s delicate taste without overpowering it.
What equipment is required to make this recipe?
You’ll need a 10-inch ungreased tube pan for the cake to rise properly, an electric mixer to whip egg whites, mixing bowls, measuring tools, and a saucepan for the pie filling. These basics ensure success and help achieve the perfect texture.
How do I prepare the angel food cake?
Start by whipping egg whites with cream of tartar until stiff peaks form, then gently fold in sugar, flour, vanilla, and salt. Bake in an ungreased tube pan at the recommended temperature until golden and set. Cool upside down for the airy structure.
Can I make this dessert ahead of time?
Yes, bake the angel food cake up to two days in advance and store it in an airtight container. Prepare the pie filling up to three days ahead to let flavors meld, and assemble partially up to four hours before serving. Add garnishes just before to keep it fresh.
How many servings does this recipe make?
This recipe yields about 10-12 servings, making it ideal for gatherings. The light cake and fruity filling provide a balanced dessert that’s easy to share without being overly heavy.