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Angelfood Cake with Blueberry-Blackberry Compote and Tarragon

Try this simply amazing way to honor bluerries and blackberries, with this Angelfood Cake with Blueberry-Blackberry Compote and Tarragon. It will definitely have the whole party coming back for seconds!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 8 Servings

Ingredients

Angelfood Cake

  • 0.75 cup White Sugar
  • 0.5 teaspoon Salt
  • 13.5 ounces Egg Whites room temperature
  • 1 tablespoon Water
  • 1 tablespoon lemon juice
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract
  • 13.5 ounces White Sugar

Blueberry-Blackberry Compote

  • 2 pints Fresh Blueberries
  • 3 pints halfBlackberries larger ones halved
  • 0.5 cup Sugar
  • 1 whole Vanilla Bean seeded
  • 1 whole Lemon zested and juiced
  • 1 teaspoon Salt

Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Sugar

Tarragon

  • 1 leaves bunch Fresh Tarragon picked

Instructions

Blueberry-Blackberry Compote

  • Scrape vanilla bean seeds and press with lemon zest into sugar. Add salt, then sprinkle sugar mix over berries with lemon juice and toss gently to coat. Cover and set aside to macerate.

Angelfood Cake

  • Preheat oven to 325F. Prepare 12-cup volume bundt pan by coating evenly with soft butter, and sifting cake flour to cover entire inner surface of pan. Tamp out excess flour.
  • Sift the flour, first amount white sugar, and salt three times.
  • Using a stand mixer fitted with the whisk attachment, on medium speed whip the egg whites with water, lemon juice, cream of tartar, and vanilla extract till frothy.
  • Slowly stream in white sugar, 1T at a time, until all is added, gradually increasing the mixer speed to high. Whip until mixture is glossy and stiff peak.
  • Take off the mixer and sift the flour mixture over, folding with a large spatula in three additions, being careful not to deflate or overmix the batter.
  • Pour into prepared bundt pan, and bake in the bottom third of the oven for 15-20 minutes without opening the door.
  • Rotate cake gently and bake until a skewer comes out clean, about 30-35min total. Watch the cake carefully near the end so as to not over-bake.

Whipped Cream

  • Whisk cream with sugar till soft peak, just before serving.
  • Let cool and turn out onto a serving tray. Serve by the slice with a dust of confectioner’s sugar, a spoon of berry compote and plain whipped cream, and a generous garnish of tarragon leaves.