Berries and Bliss –

There’s nothing like a sunny backyard gathering to bring people together—grills fired up, chilled wine in hand, and laughter drifting through the warm air. Whether it’s burgers piled high with hickory-smoked bacon and sweet Walla Walla onions, or the must-have potato salad and grilled corn, summer is made for sharing good food.

But when it comes to dessert, we love keeping it simple and stunning. Enter: the angel food cake. Light as air and effortlessly elegant, it becomes a showstopper when crowned with a mix of peak-season berries—think juicy strawberries, blueberries, and raspberries. It’s a sweet, refreshing finale that captures the colors and flavors of summer in every bite.

Serve with a chilled glass of Lange Rosé of Pinot Noir for the perfect finishing touch.

Shop Rosé of Pinot Noir
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Recipe

INGREDIENTS FOR THE CAKE

  • 1 1/2  cups egg whites, around 10-12 large eggs
  • 1 1/2  teaspoons cream of tartar 
  • 1/4    teaspoon sea salt
  • 2       teaspoons vanilla extract 
  • 1/2    tablespoon freshly squeezed lemon juice 
  • 1 1/2  cups baker’s ultra-fine sugar
  • 1        cup cake flour    

EQUIPMENT 

1        Nordic Ware Heritage Bundt Pan or similar

INGREDIENTS FOR THE TOPPING

  • 2       cups fresh organic raspberries or strawberries, hulled and sliced
  • 2       cups fresh organic blueberries
  • 2       tablespoons sugar
  • 2       tablespoons lemon zest
  • 2       cups heavy cream
  • 1/4    cup crème frîache 
  • salt and pepper to taste
  • Powdered sugar to dust the cake with

Instructions

Preheat oven to 350°

In a medium-sized bowl, whip the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Then add 1/2 cup sugar and beat on high, until stiff peaks form.

Gently beat in the vanilla extract, lemon juice and salt. Whisk the remaining sugar and flour together in a bowl, and then add 1/3 of the egg whites. Using a rubber spatula, stir until all of the ingredients are evenly combined. Fold in another third, until just combined, then gently fold in the last third. Transfer to a greased bundt cake pan. Bake until lightly browned, and a toothpick inserted halfway between the edge and center tube comes out clean, about 1 hour.

Cool the cake for 10-15 minutes before demolding it onto a cake stand. While the cake is cooling, beat the cream, crème fraîche, and vanilla in a medium bowl until soft peaks form, about 2 minutes.

In a small bowl, toss together the berries, sugar and lemon zest and set aside.

Fill the center of the cake with the whipped cream mixture, about 1 cup of it, and then arrange half of the berries over the top. Lightly dust the cake with powdered sugar and serve immediately.