Blackberry Glazed Angel Food Cake

Light, Sweet and Virtually Fat Free – In my house WE LOVE THIS CAKE.  In fact as I write it’s all gone!


9 Egg Whites
120g Plain Flour
250g Caster Sugar
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla Extract

For the glaze:
350g Icing Sugar
250g Blackberries
Sprigs of mint to decorate

Preheat oven to 170c/160c Fan/325F/Gas Mark 3.

You will need a ring/funnel type tin, they’re not quite a bundt tin but very nearly!  My pan is 10″ in diameter which seems to be the perfect size.

Grease your pan whichever way you prefer,  I use a spray oil that I get from my  local sugarcraft supplier and it really is brilliant and these days I wouldn’t use anything else.  If you come across it treat yourself to some – you’ll be amazed!

Begin by sifting the flour three times, yes three times – now do as I tell you!  Then sift the sugar separately into another bowl – sift caster sugar I can hear you say?  Now weren’t you listening??   Trust me, sift the sugar.Finally measure out 40g of the sugar and add to the flour and sift together one final time.
Separate all nine eggs and place the whites in a large bowl, or your stand mixer if using.

Add the Cream of Tartar and whisk until very stiff.  Add in two tablespoons of the sugar and the Vanilla Extract and whisk again until stiff and shiny.
Gradually add in the rest of the sugar, beating well after each addition.

Fold in the Flour and sugar very carefully using a large metal spoon to cut through the egg whites.  Be careful not to overwork the egg whites and knock too much air out but you do need to make sure that you get rid of all large pockets of flour.
Add the mixture to your prepared pan and roughly level.

Bake in the centre of the oven for 40 mins.  The top of the cake should feel light and springy when tested.
Remove from the oven.  Turn out straight away onto a cooling rack and allow to cool.

To Make the Blackberry Glaze.
Wash and drain 150g blackberries, blitz using a stick blender and then pass the mixture through a sieve.  This will remove the seeds which you don’t want in your glaze.  Stir in 350g sifted icing sugar and 2 tbsp of water and mix well.  This will give you a wonderful vibrant blackberry glaze for the top of your cake.
Carefully pour over the top of the cake allowing it to drizzle seductively down the sides.
Use the remaining blackberries to decorate along with a few baby sprigs of mint.

Blackberry Glazed Angel Cake

Ruth Clemens Baker

Ruth Clemens, Baker Extraordinaire

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22 Responses to Blackberry Glazed Angel Food Cake

  1. buttered crumpet says:

    Cream of tartar? I keep seeing recipes for meringues with cream of tartar in them? What role does the cream of tartar play?

    I always use vinegar :

    Pud looks delish, by the way. Oh, and I seem to share your fondness for vintage chinaware 🙂

  2. Ruth says:

    The cream of tartar stabilises the egg whites and allows them to reach their maximum volume, I use vinegar like you for real meringues but the COT helps for the cake x

  3. butteredcrumpet says:

    A-ha, that makes sense. Thanks for clearing that up. Happy baking 🙂

  4. Anonymous says:

    I'd love to try this recipe, but I'm struggling to work out what I can make to use up 9 egg yolks. Please help!

  5. cup cake says:

    can't wait to try this one out Ruth …and the monkey bread !

  6. pinkbarbieg says:

    This cake looks wonderful but my three boys would turn their noses up to the blackberry glaze. Any other alternative to give me the excuse I need to make this?

  7. Ruth says:

    This cake really doesn't need any icing its so lovely on its own but plain water and icing will work just as well.

    As for the egg yolks I would make custard – 9 egg yolks, 800ml milk or cream, 3 tsp cornflour, 75g caster sugar.

    Whisk together egg yolks cornflour and sugar in a jug. Heat milk or cream in a pan, when just starting to boil pour slowly onto the egg yolk mixture whisking constantly. Pour it all back into the pan and heat until thickened.

    Will keep in the fridge for a while until you need it but will freeze too. x

  8. Anonymous says:

    I'm just curious to know why you grease your tube tin when all american recipes state that pan should be scrupulously clean and grease-free to allow the cake to 'climb' the sides of the tin during baking.

  9. Anonymous says:

    Thank you so much for the reply about the egg yolks. I can't believe that you found the time to answer my question!
    My daughter Alice says hi, she's a big fan of yours.

  10. Brenda G says:

    Hi Ruth, this cake looks delicious and very low fat to boot. I've never made an angel cake before and am curious as to whether it has an actual cake texture or whether it's more spongy, almost like an omelette.
    Congratulations on doing so well in the GBBO!! Well done!

  11. julie says:

    as i havent got a tin like this is it possible to use this recipe and make individals say in those tins you have used in the mint,ginger blackberry mini`s??
    thanking you in advance if you have time to answer

  12. Denise says:

    I love the look of this cake and am going to make it at the weekend for my mum visiting next week!

  13. Lucy says:

    Made this for the boyfriend's birthday-he loved it! Both of our birthdays are in the same week, so thought we could do with something a little less bad for us…thanks!

  14. Caroline - Sugargrain says:

    Hi Ruth, this looks lovely. I made a GF version a while back but wasn't as fluffy as non gluten Angel Cakes. I'm really interested to know where you get that particular brand of Spray Oil from please. I was given one years ago but haven't had one since and haven't seen it my local SW London shops. I remember it being very good.


  15. Ruth says:

    Caroline – the spray oil I buy from my local sugarcraft market seller, I haven't been able to find a stockist online as yet but will let you know if I do. x

  16. Anonymous says:

    which market is that Ruth? I live in stockporttoo & would really like to know……please!!

  17. Ruth says:

    Macclesfield indoor market – fabulous cake decorating stalll…you'll never be away from the place! xx

  18. Kay says:

    Just baking this now – added rosewater instead of vanilla, swirled with pink food coloring at the end of folding in stage and will do a raspberry glaze instead.

  19. susan says:

    Hi Ruth,

    Making this for the second time this week had never tried before but very very light and sweet. OH doesn’t really eat cakes but has requested that i make it every day since Sunday. One question though what do you do with the egg yolks?

  20. Susanna says:

    Ruth, I thought angel cake tin should not be greased and when the cake is baked, we should leave the cake in the tin and turn it upside down until it’s cold. That way the cake will remain light

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