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Fluffy Angel Food Flag Cake Recipe Easy 4th of July Dessert

fluffy angel food flag cake - featured image
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A light and airy angel food cake decorated with whipped cream frosting and fresh berries arranged in a patriotic flag pattern, perfect for summer celebrations.

Ingredients

Scale
  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • Optional: few fresh raspberries for extra color contrast

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the center.
  2. Sift the cake flour and half of the granulated sugar together. Set aside.
  3. In a large, clean bowl, beat the egg whites on medium speed. Add cream of tartar and salt once they become foamy. Increase speed to high and gradually add the remaining sugar, a tablespoon at a time, until stiff peaks form.
  4. Gently fold in the sifted flour mixture using a rubber spatula, folding carefully to not deflate the air bubbles.
  5. Add the vanilla extract and fold it in smoothly.
  6. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes until the top is golden and springs back lightly when touched.
  8. Immediately invert the pan onto a cooling rack and let cool completely (about 1 hour).
  9. While the cake cools, beat cold heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Chill until ready to use.
  10. Once cooled, carefully loosen the cake from the pan and slice horizontally into layers if desired.
  11. Spread a generous layer of whipped cream over the cake.
  12. Arrange sliced strawberries and blueberries on top in the flag pattern: a blue square in the corner with blueberries, red stripes with strawberries, and white stripes with whipped cream.
  13. Chill the cake for at least 30 minutes before serving.

Notes

Use fresh egg whites at room temperature for best volume. Do not grease the pan to allow the cake to climb and rise properly. Fold flour gently to preserve air bubbles. Cool the cake upside down to prevent collapse. Whip cream to soft peaks and avoid overbeating. Store cake covered in the fridge for up to 2 days. Frozen cake layers can be stored up to 3 months without frosting.

Nutrition

Keywords: angel food cake, 4th of July dessert, flag cake, whipped cream frosting, summer dessert, patriotic cake, light cake, berry cake

Find it online: https://evabakery.com/fluffy-angel-food-flag-cake-recipe-easy-4th-of-july-dessert/