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Angel Food Cake with Berry Sauce

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 (6 cups sauce)


  • 12 large 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 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


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts
1 slice: 189 calories, 0 fat (0 saturated fat), 0 cholesterol, 79mg sodium, 39g carbohydrate (29g sugars, 3g fiber), 4g protein.

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Average Rating:
  • cherylcn
    Apr 14, 2014

    can the sauce be made ahead of time??

  • stamperpm
    May 23, 2013

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

  • ejutte3
    May 23, 2013

    No comment left

  • fdesrocher
    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!

  • Astheart
    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. :)

  • tsuop
    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!

  • chocolate lady
    May 21, 2013

    This sounds really good! I don't understand why some are having issues with the recipe. It doesn't seem confusing at all.

  • kirbyty
    May 21, 2013

    If you read the instructions it tells you what to do with the vodka and also what to do with the cornstarch mixture and when. Seems pretty straight forward to me. Sound wonderful to me.

  • LucieLaRenta
    May 21, 2013

    Can't rate it just yet - just now read the recipe but....when you read the Directions it does tell how and when to add the cornstarch to the recipe.When I cut and paste it to my own recipes to try I'll place it there at that time :)

  • SimpleFoods
    May 21, 2013

    Sorry my comment appears twice - When I hit Submit (several times, actually), it wouldn't fly!