We can’t resist the airy magic of angel food cake, a beloved American classic that’s as light as a cloud and perfect for effortless baking. When we fold in pie filling, it transforms into a fruity twist that’s both simple and irresistible, adding bursts of flavor without the fuss.
Originating from early 20th-century US kitchens, this recipe keeps things fresh and fun while staying true to the cake’s fat-free charm. Let’s dive in together and whip up a dessert that’ll wow our family and friends in no time.
Ingredients
When we prepare our Angel Food Cake Recipe with Pie Filling, we focus on simple, high-quality ingredients that create a light, airy texture while incorporating the fruity burst from the pie filling. This combination keeps the cake fat-free and effortlessly delicious, building on the traditional American baking heritage we discussed earlier.
To ensure accuracy, we’ve organized the ingredients in the order they are typically used during preparation. Each item includes specific measurements and any necessary prep details for optimal results.
- Egg whites: 12 large, at room temperature (we recommend separating them carefully to avoid any yolk contamination for maximum volume when whipping)
- Granulated sugar: 1 ½ cups, divided (use half for the egg whites and reserve the rest for folding in later to achieve the perfect sweetness)
- Cake flour: 1 cup, sifted (sifting is key to keep the cake tender and airy—pro tip: measure after sifting for precision)
- Cream of tartar: 1 ½ teaspoons (this stabilizes the egg whites, ensuring our cake rises beautifully without collapsing)
- Vanilla extract: 1 teaspoon, pure (adds a subtle flavor enhancement that complements the pie filling)
- Salt: ¼ teaspoon (a small amount that balances the sweetness and is stirred into the dry ingredients)
- Pie filling: 1 can (21 ounces) of your choice, such as cherry or strawberry (use it as-is for easy incorporation, chilled if you prefer a cooler contrast in the final assembly)
Equipment Needed
To bring our Angel Food Cake Recipe with Pie Filling to life, we need a few essential tools that ensure the cake’s signature light and airy texture. Building on the ingredients we’ve gathered, these items help us mix, bake, and cool the cake perfectly, maintaining its traditional American baking heritage.
Here’s a detailed list of the equipment required:
- Tube Pan: This 10-inch ungreased tube pan is crucial for allowing the batter to rise evenly and cool properly. We recommend one with a removable bottom to easily release the cake without deflating it.
- Electric Mixer: A stand mixer or hand-held electric mixer with whisk attachment is essential for beating the egg whites to stiff peaks. This tool saves time and ensures the volume needed for that fluffy texture.
- Large Mixing Bowls: At least two stainless steel or glass bowls—one for whipping egg whites and another for combining dry ingredients—help keep things organized and prevent any premature deflating of the batter.
- Measuring Cups and Spoons: Accurate stainless steel sets are vital for precise measurements of ingredients like sugar and flour, ensuring our cake turns out just right every time.
- Rubber Spatula: A flexible silicone spatula is key for gently folding the pie filling and dry ingredients into the egg whites, preserving the airiness without overmixing.
- Cooling Rack: This allows the baked cake to cool upside down, which is a must for angel food cake to maintain its height and prevent collapsing.
| Equipment | Purpose | Why It’s Important |
|---|---|---|
| Tube Pan | Baking the cake | Ensures even rising and cooling |
| Electric Mixer | Whipping egg whites | Achieves stiff peaks efficiently |
| Large Mixing Bowls | Mixing ingredients | Keeps components separate for optimal results |
| Measuring Cups and Spoons | Measuring ingredients | Guarantees accuracy in quantities |
| Rubber Spatula | Folding batter | Prevents deflation of the mixture |
| Cooling Rack | Cooling the cake | Maintains structure post-baking |
Instructions
Now that we have gathered our ingredients and essential equipment, let’s guide you through creating our Angel Food Cake Recipe with Pie Filling. We’ll walk you through each step to ensure a light airy texture and a burst of fruity flavor.
Prepare the Cake Batter
To start building the foundation of our Angel Food Cake, begin by separating the egg whites. In a large clean mixing bowl, place 12 large egg whites (at room temperature for better volume) and add 1 teaspoon of cream of tartar along with 1/4 teaspoon of salt. Using an electric mixer on medium speed, beat the mixture until soft peaks form—this takes about 1-2 minutes and creates a fluffy base that traps air for that signature lightness.
Once soft peaks appear, gradually add 1 1/2 cups of granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff glossy peaks form, which should take another 2-3 minutes. This step is crucial for the cake’s tender crumb. Next, gently fold in 1 teaspoon of vanilla extract for a subtle aroma. In a separate bowl, sift together 1 cup of cake flour with the remaining sugar if needed, then carefully fold this dry mixture into the egg white base using a rubber spatula. Work gently to maintain the batter’s volume, ensuring our Angel Food Cake rises perfectly and delivers its fat-free delight.
Bake the Cake
Preheat your oven to 350°F (175°C) to set the stage for baking our Angel Food Cake. Pour the prepared batter into a 10-inch ungreased tube pan, smoothing the top with a spatula for even distribution. This ensures the cake rises uniformly and achieves its tall airy structure.
Bake in the center of the oven for 35-40 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. You’ll notice a golden hue developing, signaling a moist flavorful interior that pairs beautifully with the pie filling in our Angel Food Cake Recipe.
Cool the Cake
As soon as the cake finishes baking, remove it from the oven and immediately invert the tube pan onto a cooling rack or the neck of a bottle. This cooling method, a classic technique in American baking, prevents the cake from deflating and keeps its light texture intact.
Allow the cake to cool completely for about 1-2 hours in this inverted position. Once cooled, run a knife around the edges and center to loosen it gently from the pan. This step preserves the cake’s delicate structure, readying it for the fruity enhancement in our Angel Food Cake Recipe with Pie Filling.
Assemble with Pie Filling
With the cake fully cooled, place it on a serving platter and prepare to add the pie filling for a simple yet vibrant twist. Open a 21-ounce can of your preferred pie filling (such as cherry or strawberry) and spoon it generously over the top or create a filling by cutting the cake horizontally into two layers and spreading the filling between them.
For an extra touch, let the pie filling’s juicy flavors seep in for 10-15 minutes before slicing. This assembly transforms our Angel Food Cake into a moist refreshing dessert, highlighting the fruity burst that complements the cake’s airy essence and makes it a standout in any gathering.
Make-Ahead Instructions
As we explore ways to simplify our Angel Food Cake Recipe with Pie Filling, preparing components in advance allows us to enjoy this light and airy dessert without last-minute rushes. Let’s break down the steps to maintain the cake’s signature fluffy texture and vibrant fruity flavors from the pie filling.
Preparing the Cake Batter Ahead
We can prepare the batter up to 24 hours in advance to keep things effortless. First, follow our step-by-step instructions for mixing the egg whites, sugar, flour, and other ingredients until you reach the stiff peaks stage. Transfer the batter to an ungreased 10-inch tube pan immediately after preparation. Cover the pan tightly with plastic wrap and refrigerate it to prevent deflation. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes to ensure even rising and that perfect golden bake.
Baking and Storing the Cake
For the baked cake, we recommend making it up to two days ahead. After baking our Angel Food Cake in the preheated oven, cool it inverted on a rack as detailed in the previous section. Once fully cooled, wrap the entire cake securely in plastic wrap or aluminum foil to lock in moisture and preserve its delicate crumb. Store it at room temperature for up to 24 hours or in the refrigerator for up to 48 hours—refrigeration helps maintain the fat-free structure without sogginess.
Handling the Pie Filling in Advance
Our pie filling adds a burst of refreshing, fruity moisture to the cake, and it stores beautifully. Prepare the filling (such as cherry or strawberry) up to three days ahead by cooking or mixing it according to the recipe. Let it cool completely, then transfer it to an airtight container and refrigerate. This step ensures the flavors meld, creating a more vibrant topping. When assembling, spoon the chilled filling over the cake or between layers just before serving to avoid making the cake overly moist and losing its airy essence.
Reheating and Serving Tips
To serve our make-ahead Angel Food Cake with Pie Filling at its best, bring refrigerated components to room temperature for 15-20 minutes. If needed, gently warm individual slices in a 250°F oven for 5 minutes to refresh the texture without compromising the light feel. Always assemble the pie filling right before serving for that ideal contrast of soft, juicy fruit against the cake’s feathery layers, making it a standout dessert for any gathering.
Conclusion
We’re thrilled you’ve explored our angel food cake recipe with pie filling. It’s a simple way to create a light airy treat that’s perfect for any occasion.
By trying this twist you’ll discover how easy it is to impress with minimal effort. We encourage you to experiment and make it your own—share your results and enjoy the compliments!
Frequently Asked Questions
What is Angel Food Cake with Pie Filling?
Angel Food Cake with Pie Filling is a light, airy dessert that’s a staple in American baking. Originating in early 20th-century U.S. kitchens, it’s fat-free and made from whipped egg whites for a fluffy texture. Adding pie filling introduces a fruity twist, enhancing flavor without complicating the recipe, making it perfect for easy, impressive treats at gatherings.
What ingredients are needed for Angel Food Cake with Pie Filling?
You’ll need egg whites, granulated sugar, cake flour, cream of tartar, vanilla extract, salt, and pie filling. Use about 12 egg whites, 1.5 cups sugar, 1 cup flour, 1.5 teaspoons cream of tartar, 1 teaspoon vanilla, a pinch of salt, and one can of pie filling. Opt for high-quality ingredients to keep the cake light and add a burst of fruit flavor.
What equipment is required to make Angel Food Cake with Pie Filling?
Essential tools include a 10-inch ungreased tube pan for even rising, an electric mixer to whip egg whites to stiff peaks, large mixing bowls, measuring cups and spoons for accuracy, a rubber spatula for gentle folding, and a cooling rack. These items help maintain the cake’s lightness and ensure successful baking.
How do I prepare and bake Angel Food Cake with Pie Filling?
Beat egg whites with cream of tartar, sugar, vanilla, and salt until stiff peaks form. Gently fold in cake flour, pour into an ungreased tube pan, and bake at 350°F for 35-40 minutes. Cool inverted on a rack. Add pie filling on top or between layers for a moist finish. This keeps the cake airy and flavorful.
Can I make Angel Food Cake with Pie Filling ahead of time?
Yes, prepare the batter up to 24 hours in advance and refrigerate it to prevent deflation. Bake the cake up to two days ahead, then store it covered at room temperature. Make pie filling in advance to let flavors meld, but add it just before serving to preserve the cake’s texture. This simplifies entertaining without sacrificing quality.
How should I store Angel Food Cake with Pie Filling?
Store the baked cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week to maintain moisture. Avoid plastic wrap directly on the cake to prevent sogginess. For longer storage, freeze without pie filling for up to three months, then thaw and add filling before serving for the best taste and texture.
Why is Angel Food Cake a good dessert option?
Angel Food Cake is fat-free, light, and easy to make, appealing to health-conscious eaters while delivering a delightful, airy texture. Its simple twist with pie filling adds fruity flavor without extra effort, making it ideal for family gatherings or quick treats. Plus, its origins in American kitchens add a nostalgic charm that’s sure to impress.