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Angel Food Cake with Berry Sauce Recipe
Angel Food Cake with Berry Sauce Recipe photo by Taste of Home

Angel Food Cake with Berry Sauce Recipe

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4.5 12
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We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 12 egg whites
  • 1 cup confectioners' sugar
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup blueberry vodka
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • SAUCE:
  • 2-1/2 cups fresh raspberries, divided
  • 2 cups fresh blueberries, divided
  • 1/3 cup unsweetened pineapple juice
  • 3 tablespoons raspberry liqueur
  • 2 cups halved fresh strawberries
  • 1 cup fresh blackberries

Nutritional Facts

1 slice with 1/3 cup sauce equals 189 calories, trace fat (trace saturated fat), 0 cholesterol, 79 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
  2. Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside.
  5. For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake. Yield: 16 servings (6 cups sauce).
Originally published as Angel Food Cake with Berry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p185

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 14, 2014

"can the sauce be made ahead of time??"

Reviewed May. 23, 2013

"I would like to see and read recipe, however I do not have access to it. Oh Well!"

Reviewed May. 21, 2013

"The baking instructions should eliminate the confusion. Now, I just wish someone would make this and comment on its taste and "star power". Guess I'll just go ahead and try it and then I'll review it!"

Reviewed May. 21, 2013

"I agree with @tsuop! In fact, the last sentence in the paragraph about the cake was supposed to be put as the first of the sauce method, but it's just a "cosmetic" mistake and each cook (not only above-average !!!) should understand it. It isn't confusing at all. :)"

Reviewed May. 21, 2013

"I agree the cornstarch should be listed with the sauce. If you are an above-average cook it shouldn't be to hard to figure out!! The cornstarch & water goes in the sauce, that's what thickens the sauce!! Make the sauce & just stop whining!"

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