Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 12 large egg whites (about 1 ½ cups)
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen fruit (e.g., strawberries, blueberries, or raspberries)
  • 1 cup (120g) granulated sugar
  • 3 tablespoons cornstarch
  • ½ cup (120ml) water
  • 1 tablespoon lemon juice
  • Optional: Whipped cream for serving

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, sift together the cake flour and ¾ cup (150g) sugar; set aside.
  2. In a clean mixing bowl, whip egg whites, cream of tartar, and salt until foamy. Gradually add remaining sugar (¾ cup), beating until stiff peaks form.
  3. Gently fold in the vanilla, then the flour mixture in increments until just combined.
  4. Pour batter into the angel food cake pan, and smooth the top. Bake for 30 minutes or until golden brown and pulling away from the sides.
  5. Invert the pan immediately on a cooling rack until completely cooled.
  6. In a saucepan, combine fruit, sugar, cornstarch, water, and lemon juice over medium heat. Stir gently until bubbling and thickened (about 5-7 minutes). Remove from heat and cool slightly.
  7. Once the cake has cooled, run a knife around the edges to release it from the pan. Slice the cake, top with generous spoonfuls of pie filling, and garnish with whipped cream if desired.