Angel Food Cake with Summer Berries

Two of my very favourite bloggers, Nargis from Uzbek food restaurant and Jenny from Mummy Mishaps have got together and set up The Great Bloggers Bake Off. They have challenged us to either recreate a bake from the Great British Bake Off each week, or bake our own creation to fit in with the themes on the show. This weeks themes were Angel Food Cake, Sandwich Cake and Chocolate Showstopper.

I decided to try something I hadn’t tried before and go for an Angel Food Cake, covered in white chocolate cream and decorated with summer berries. I did of course use Mary Berry’s recipe. I couldn’t find an Angel Food Cake tin (GBBO mania must have hit!) so I simply bought an insert and used that and it worked fine as well as saving around a tenner!

Angel Food Cake

I did follow the recipe for the cake which I found on the internet, but it made way too much, so I have listed the ingredients at half the amount here which is enough for a 25cm loose bottomed cake tin with insert.

To make the Angel Food Cake

  • 67g Plain Flour
  • 150g Caster Sugar
  • 5 large egg whites
  • tsp Vanilla Essence
  • 0.5 tsp cream of tartar
  • good pinch of salt

For the white chocolate cream and decoration

  • 75g white chocolate
  • 300g double cream
  • Fruit of your choice to decorate, I used raspberries, strawberries and blueberries


  1. Preheat the oven to 180c or 160c for a fan oven. Arrange a shelf in the lower third of the oven.
  2. Sieve the flour and 50g of the caster sugar into a bowl and set aside.
  3. Whisk the egg whites on high speed for about a minute until frothy, add the vanilla, cream of tartar and salt and whisk for a further 2-3 minutes until soft peaks form. Add the caster sugar (100g) a little at a time and whisk until firm peaks form.
  4. Sprinkle over a third of the flour and sugar mixture and gently fold in, continue until it is all folded in.
  5. Transfer to your ungreased pan and bake for around 30-40 minutes until a skewer inserted comes out clean.
  6. Once the cake is cooked, immediately turn it upside down (I placed mine on top of an empty wine bottle) and leave in the tin to cool completely.
  7. Once the cake is totally cooled, run a spatula around the edges of the cake and remove it from the tin.
  8. To make the white chocolate cream melt the chocolate in a bowl over a pan of water and leave to cool slightly. Whisk the cream until quite stiff, then gently fold in the melted chocolate. Cover the cake with the cream and then decorate with the fruit of your choice.


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