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Mini Angel Food Cakes with Blackberry Whipped Cream

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For the cakes:
  • 6 eggs whites, room temperature (very important)

  • ¾ tsp cream of tartar

  • ½ cup cake flour

  • 3/4 cup sugar (divide into two)

  • 1 tsp vanilla

  • ¼ tsp almond extract

  • 1 tsp green food coloring

For whipped cream:
  • 1 cup heavy cream

  • ⅓ cup powdered sugar

  • 1 cup chopped California Giant blackberries


  • Preheat oven to 375 degrees

  • Sift flour and then combine with half of the sugar, set aside.

  • Beat egg whites and cream of tartar until soft peaks begin to form. 

  • Slowly add the other half of the sugar as you continue to beat and then beat until stiff peaks form. 

  • Slowly add flour and sugar mixture until all combined. 

  • Fold in vanilla, almond extract, and green food coloring.

  • Grease or line a muffin pan. Spoon mixture so that you fill each muffin hole about ¾ of the way full. Bake for 13-15 minutes or until the tops begin to brown and bounce back slightly when you tap them.

  • Let cool completely and then remove from the pan.

  • Beat heavy cream and powdered sugar until stiff peaks form. Fold in chopped blackberries. Pipe whipped cream onto each angel food cake or just spoon a dollop on top and garnish with a fresh blackberry tossed in sugar.

prep time
total time
CALORIESper serving
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20 minutes
35 minutes
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