Soft and light Angel Food Cake topped with Wine Soaked Berries is such an easy and elegant dessert. I’ve partnered again with Barefoot Wine and used their delicious Riesling in this recipe. The results were delicious!
I am always on the lookout for a dessert that is as pretty as it is easy. I mean, who doesn’t love a sweet treat that makes your heart go pitter-patter?
Today I am sharing my latest obsession…Wine Soaked Berries. HELLO GORGEOUS!
And I mean, while we’re at it, let’s also make an irresistible Angel Food Cake to give those berries a place to rest. It would be wrong not to!
I used a gorgeous bottle of Riesling, that I feel pairs amazingly well with summer berries. It’s slightly sweet, but crisp too.
It’s such a simple idea really…choose a few pints of your favorite berries, add a few pinches of sugar and then let them swim around in a pool of Barefoot Riesling!
You’ll want to let them soak for a few hours to really incorporate the flavors.
Meanwhile, get to baking your Angel Food Cake.
Now, in all honesty the berries are the perfect summer dessert if you ask me, but topping them on a light and soft Angel Food cake is just a stunning presentation.
My Grandma’s trick when you bake an Angel Food Cake is to grab a tall glass bottle and place the pan upside down on the bottle to cool. This keeps the cake from collapsing. Turns out my empty bottle of Riesling worked perfectly!
Strain the berries from the wine and top your cake!
I may have added a little whipped cream too. It just felt right.
It’s almost too pretty to eat!
- 2 pints berries
- 2 teaspoons granulated sugar
- 2 cups Barefoot Riesling
- 1½ cups cake flour
- 1½ cups granulated sugar, divided
- 12 egg whites
- ¾ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ teaspoons cream of tartar
- Place berries in a large bowl. Sprinkle with granulated sugar and pour the wine on top. Stir to combine. Cover bowl and refrigerate for at least 3 hours.
- Preheat oven to 325°F. Set aside a 10- cup tube pan or an angel food loaf pan with a removable bottom. Do not grease the pan.
- In a medium bowl whisk together the flour and ¾ cup of the granulated sugar. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment beat the egg whites, salt, both extracts and cream of tartar on medium-high speed until glossy, stiff peaks form. Slowly add in ¾ of the granulated sugar until mixed in.
- Finally stir in the flour/sugar mixture.
- Spoon the batter into the pan and bake for 40-45 minutes until the top is golden brown and cracked. Don't under-bake.
- Remove the pan from the oven and place the pan upside-down onto a glass bottle to cool for at least an hour. This prevents the cake from collapsing.
- When cooled run a knife around the edges of the pan to loosen and then remove the bottom of the pan. Run a knife under the cake to loosen from the bottom and place on a cake plate.
- When ready to serve, drain the berries from the wine and top the cake with the berries.
- Optional, serve with whipped cream.
*This post is sponsored by Barefoot Wine. As always all opinions are 100% my own.