Mini Blueberry Angel Food Cake & Mixed Berry Sauce

This August I did the European thing and I took the month off.  Unfortunately, I was not at the French Riviera or spending the month traveling through Europe. I did what is considered very homebody.  I tended to my garden.  I had a garden the last few years, but I only grew herbs.  Last year, I grew spaghetti squash and fell in love with gardening.  This year, I went full on and planted basil, spaghetti squash, beans and tomatoes.  So, this August, I took the month to tend to the garden and go blueberry and blackberry picking! I had a fantastic month! With this delicious freshly picked fruit, I made mixed berry muffins and coffee cakes.  I was thinking what can I do next!  Then boom --- Angel Food Cake with a Mixed Berry Sauce. 

So I went to work on a new Angel Food Cake recipe. I actually found the perfect recipe in a 1970's Pillsbury cookbook and I haven't looked back since!  The "cherry on top" or in my case the "mixed berries" on top came in the form of sauce.  So yummy, this recipe will definitely be part of my staple dessert list. 

Ingredients:

Cake:

  • 12 each / 1 1/2 cups / 12 oz / 360 grams - Egg Whites (large eggs)
  • 1 1/2 tsp - Cream of Tartar
  • 1/4 tsp - Salt
  • 1 tsp - Cinnamon
  • 1 1/2 tsp - Vanilla
  • 1/2 - Almond Extract
  • 1 1/2 cups / 10 1/2 oz / 300 grams - Granulated Sugar - divided (Cups -  1 cup and 1/2 cup separated.  Ounces - 7 ounces and   3 1/2 ounces.  Grams - 200 grams and 100 grams.)
  • 1 cup / 4 1/4 oz / 12o grams - Cake Flour - sifted
  • 1 pint / 16 ounces / - Blueberries
  • 2 tbl - Powder Sugar (10x sugar)

Mixed Berry Sauce:

  • 2 Cups / 8 oz / 227 grams - Blackberry
  • 1 cup / 6 oz / 170 grams - Blueberry
  • 2 tbl - Honey

Directions: (Yield 9 Mini Cakes)

  • Preheat Oven to 325 F / gas mark 3 / 160 C. 
  • Combine Egg Whites, Cream of Tartar, Vanilla and Salt. 
  • Whip to stiff peaks. 
  • While the egg whites are whipping.
  • Dry the blueberries. 
  • Sprinkle the 2 tablespoons of powder sugar (10x) and mix together.  Make sure all the blueberries are covered with sugar.  This helps keep the blueberries from sinking to the bottom of the cake. 
  • Fold in the sifted cake flour.  Fold in the flour in thirds. Folding in the flour adds air, so do not stir. You do not want the batter to fall. 
  • Fold in the blueberries gently. Make sure the batter does not fall. 
  • You can use a mini cake pan or an angel food cake tube pan. Using the tube pan do NOT spray the pan.
  • However, if you are using a mini cake pan you have the choice. The bottom on the mini cake pan does not separate from the pan like the tube pan so you may have some struggles removing from the pan. I tried with spray and without and although the cake comes out a tiny bit darker with the spray removing from the pan is much easier. 
  • Using an ice cream scoop,  place 4 scoops of batter in the mini cake pan.  (if you do not have an ice cream scoop fill each cake 3/4 of the way to the top.  You can fill each cake to the top, but during bake time they do rise and touch one another. However, either way is fine. )
  • Bake for 10 minutes and flip the pan and bake for another 5. Check for spring. (If testing with a toothpick, the toothpick should come out clean. Only a few crumbs). 
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While the cake is baking.....

  • Combine Blackberries, Blueberries and Honey into a sauce pan. (You can use sugar, but honey gives the sauce that sweet and clean flavor.)
  • Place on low heat and cook till the fruit is broken up and the juices are boiling.
  • If you would like a smooth sauce, strain the sauce through a Chinois or a Mesh strainer.  Either one will work great.
  • I like my sauce chunky. I love the taste of cooked fruit with my cake! So enjoy either way!
  • Top with a little Cream Chantilly (or any whipped cream) and Enjoy!
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