Fourth of July Recipes: Red, White, and Blue Angel Food Cake
This is one of those Fourth of July recipes that you won't be able to get enough of. Sweet and fruity, it's the perfect dessert to enjoy on a hot day. The best part? It's diet-friendly, too!
- Cake:
- 11/2 cups confectioner's sugar
- 12 egg whites, at room temperature
- 1 cup cake flour
- 1 1/2 tsp cream of tartar
- 1 cup granulated sugar
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- Strawberry Sauce:
- 2 cups washed, hulled, and halved strawberries (This is your Fourth of July red for this recipe!)
- 2 cups sugar
- 3 tbsp lemon juice
- 1 pint blueberries (Can't have a Fourth of July recipe without blue!)
- Whipped Topping
Preheat the oven to 375 degrees.
Sift together the confectioner's sugar and the flour, and spin in a food processor for 30 seconds. Set aside.
In a large bowl, beat the egg whites and the cream of tartar with a hand mixer until they are foamy.
With the mixer on high speed, add granulated sugar a little at a time, until it is incorporated, then add the vanilla and salt.
Keep beating until stiff peaks form.
Sift the superfine sugar and flour onto the meringue, a little at a time, and gently fold in with a spatula until just mixed.
Gently spoon the batter into an ungreased angel food cake pan and bake 30-35 minutes until springy, or until a cake tester comes out clean.
Place pan upside down on top of a bottle or coffee cup. Let it hang and cool for 2 hours before using a knife to gently loosen it from the pan.
Combine the sugar and the lemon juice in a medium saucepan and heat over low heat until all the sugar is dissolved.
Add in the strawberries and stir to mix. Continue cooking over medium-low heat while the berries release their juices for about 10-15 minutes, until the mixture just comes to a slow boil.- Take the sauce off the heat and pour into mason jars, then store in the fridge to cool.
- When you're ready to serve the cake, place the cake on a platter, and drizzle the strawberry sauce over it. Sprinkle the blueberries on top, and finish with a dollop of your favorite whipped topping.
- When cracking the eggs, be sure not to allow any yolk to get into the bowl. Even a tiny amount of yolk will prevent the whites from getting airy and foamy.
Don't over-boil the strawberry sauce. Cook just until it's soft and bright red, with chunks of berry still visible. If you boil it too long, it could harden and turn into jam—delicious, but not what you're going for!
This fancy Fourth of July recipe is good enough for Independence Day or any summer holiday or picnic!
If you don't have the time or the energy to make an angel food cake from scratch, a store-bought cake is just as tasty.
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