CRANBERRY WHITE CHOCOLATE ANGEL FOOD CAKE RECIPE

If you are a fan of Angel Food Cake, this is definitely the dessert for you! Rebecca of Sugar & Soul is sharing her Cranberry White Chocolate Angel Food Cake recipe with us and let us say, it is addictive! This holiday spin on the classic Angel Food Cake will no doubt be a favorite with your friends and family. It’s the perfect dessert to take to a Christmas party, or even to just make on the weekend for fun! The gorgeous color and delicious taste makes this cake a crowd pleaser. Check out Rebecca’s yummy recipe below:

“With the holidays fast approaching, it’s time to start thinking about that star of a dessert. Every now and then I like to show up with a dessert that’s both light and booming with flavor… enter Cranberry White Chocolate Angel Food Cake. The light and airy sponge is laced with little bits of white chocolate and topped with a tart and bright cranberry dessert sauce. Finish it with whipped cream and it’s the perfect sweet treat to finish the evening with.”

CRANBERRY WHITE CHOCOLATE ANGEL FOOD CAKE RECIPE

Cake:

• ½ cup Cake Flour
• ⅔ cup Granulated Sugar, divided
• 6 Egg Whites, room temp
• ½ tsp Cream of Tartar
• ¼ tsp Salt
• 1 tsp Vanilla Extract
• 3 oz. White Chocolate, divided

Topping:

• 12 oz. Fresh Cranberries
• ½ cup Sugar
• 1 tbsp Lemon Juice
• ½ cup Water

1. Preheat oven to 325 F.
2. Sift flour and ⅓ cup of sugar into a medium sized bowl, stir.
3. Add egg whites to a large bowl or stand mixer and beat on medium speed until foamy. Add in cream of tartar, salt, and vanilla.
4. Increase speed to high and gradually beat in the remaining ⅓ cup of granulated sugar a tbsp at a time. Beat until stiff, satiny peaks form, about 5-7 minutes.
5. Sprinkle flour mixture over the egg whites a little at a time and fold in just until incorporated.
6. Add 2 oz. of chocolate to a food processor and pulse until a fine crumb forms, fold white chocolate crumbs into batter.
7. Transfer batter to a 7 in. tube pan, gently smoothing the top layer, bake for 30-35 minutes or until toothpick comes out clean.
8. Invert pan on it’s feet and allow to cool completely, about an hour.
9. Run a knife around the edge and tube of the pan to loosen the cake, invert cake onto a plate or cake stand. Use a knife to slice the top of the tube pan from the top of the cake.
10. Add cranberries, sugar, and lemon juice to a medium pot and cook over medium heat, stirring frequently for 20-25 minutes until cranberries begin to burst and a syrup begins to form.
11. Stir in water at the last minute and pour over cake as a whole or individual slices.
12. Place the last ounce of white chocolate in the food processor and pulse until a crumb forms, use for garnish with whipped cream.