Blueberry Raspberry Blackberry Pie FillingsCakes & CupcakesDesserts & Sweet TreatsHoliday, Christmas & New YearsIntermediate
Light as Air Angel Food Cake with Triple Fruits® Pie Filling
A cloud of vanilla-almond sweetness topped with luscious berry perfection. This light, fluffy angel food cake is infused with delicate vanilla and almond flavours, and perfectly paired with E.D.SMITH® Triple Fruits® Raspberry, Blueberry & Blackberry pie filling. Whether you're celebrating spring or just want a show-stopping summer dessert, this cake delivers beauty and simplicity in every slice.
Ingredients
For the Cake
- 1 cup + 2 tbsp, (266 mL) cake flour, spooned and levelled
- 2 tbsp. (30 mL) cornstarch
- ½ tsp. (2.5 mL) fine sea salt
- 1¾ cups (415 mL) granulated sugar, divided
- 1 tsp. (5 mL) cream of tartar
- 10 large egg whites, at room temperature (see Tips below)
- 1½ tsp. (7 mL) pure vanilla extract
- ½ tsp. (2.5 mL) almond extract
For the Topping
- 1 can (18 oz / 540 mL) E.D.SMITH® Triple Fruits® Blueberry, Raspberry & Blackberry Pie Filling
- Whipped cream, optional, for serving
Directions
Make the Cake
- Preheat the oven to 325°F (165°C).
- In a medium bowl, sift together the cake flour, cornstarch, salt, and ¾ cup (177 mL) of the sugar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until frothy (1–2 minutes).
- With the mixer running, gradually add the remaining 1 cup (250 mL) of sugar. Continue beating until soft peaks form (about 4–5 minutes). Be careful not to overbeat.
- Using a rubber spatula, gently fold in half of the flour mixture. Add the vanilla and almond extracts, then fold in the remaining flour mixture just until no dry streaks remain. Avoid deflating the mixture.
- Pour the batter into an ungreased 10-inch (25 cm) tube pan with a removable bottom. Smooth the top with a spatula.
- Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean.
- Immediately invert the cake (still in the pan) onto a cooling rack. Let cool completely for 3 hours to maintain its airy structure.
- Once cooled, run a thin knife around the edges and centre tube. Tap the pan gently on the counter to release the cake.
To Serve
- Slice the cake into 12 even portions.
- Top each slice with 2 tbsp (30 mL) of E.D.SMITH® Triple Fruits® Blueberry, Raspberry & Blackberry Pie Filling.
- Add a dollop of whipped cream, if desired.
Tips
- Separate Cold, Whip Warm: Separate eggs while cold for easier handling, then let the whites sit at room temperature for 30 minutes before whipping.
- No Yolks Allowed: Even a trace of yolk can prevent whites from whipping properly. Crack each egg into a small bowl first, then transfer the white to the mixing bowl.
- Don’t Grease the Pan: The batter needs to cling to the sides of the ungreased pan to rise properly.
- Use a Removable Bottom: A tube pan with a removable base makes it much easier to release the cake once cooled.
- Cool Upside Down: Inverting the cake while cooling prevents it from collapsing and helps preserve its fluffy texture.
- Nut-Free Option: Replace the almond extract with an equal amount of vanilla extract if serving to someone with nut allergies.
