Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Brown Sugar Angel Food Cake | Summer Baking

I love this time of year when the markets are bursting with fresh fruits. The berries are plump and sweet and the stone fruit are starting to make appearances. I have been particularly obsessed with blueberries and blackberries lately. They all have been super juicy with a nice balance of tart and sweet.


I decided to make a simple, fun and light summer inspired dessert incorporating blackberries and made this perfect TSugars Cassonade sugar angel food cake with a fresh blackberry whipped cream. The brown sugar gives the angel food cake the slightest caramel nuttiness and really enhances this sweet spongy cake. The blackberry whipped cream is so easy to make and makes a classic whipped cream even better. The blackberry puree easily folds into the whipped cream and paired with the cake, you have a nice spin on a strawberry shortcake! Time for some summer baking.

Brown Sugar Angel Food Cake w/ Blackberry Cream

adapted from Martha Stewart serves 10


Angel Food Cake

  • 14 large eggs whites
  • 1 ½ cup TSugars Cassonade sugar
  • 1 ½ teaspoons cream of tartar
  • 1 ¼ cups sifted cake flour

Blackberry Cream

  • 2 pints of fresh blackberries (1/2 pint reserved for garnish)
  • 1 ¾ cup chilled whipping cream
  • 1 teaspoon vanilla extract


Heat oven to 350 degrees. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy. Add cream of tartar. Increase speed to high, beat egg whites until triple in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.

Spoon batter into the unbuttered 10inch angel food cake pan or bundt pan. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed. About 45 minutes.

Invert pan onto cooling rack or the neck of a bottle and allow cake to cool at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan.

To make blackberry cream:

Rinse blackberries. Place in a food processor and puree until smooth. Strain mixture through a fine strainer set over a bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Using electric mixer, beat cream and vanilla in a large bowl until peaks form. Fold ¾ cup blackberry puree into whipped cream until incorporated.

Cut slices and top with whipped cream when serving. Garnish with fresh blackberries.





Share this article

No Comments Yet.

Sweet Somethings:

%d bloggers like this: