Spring is in full swing.

Trees and flowers are blooming, strolls in the park have resumed, kites are sailing high in the sky, and the craving for light and fresh flavors will soon consume our palate.

In a couple of days we will be celebrating the pinnacle of spring, Easter. Growing up, I looked forward to Easter because that meant summer was a stone's throw away. But as an adult, I've learned to stop and remind myself that spring has much to offer. Spring is actually that lovely tease of what is to come: bountiful summer produce, buckets of cold ice cream, and camping under a star-filled night sky. 

For this Easter, I thought I would make a dessert that celebrates the very essence of spring: angel food cake. Is there anything more light and whimsical than a cake made out of fluffy egg whites and super fine sugar, and baked until golden? Topped with a reduction of berries and with a kick from the fresh ginger, it reminds us why we should stop and savor spring.

About the Author

Lauren Grier is the author behind the Climbing Grier Mountain (CGM). CGM is all about embracing curiosity. She thinks of her kitchen as a playground full of endless opportunities to make dishes that reflect life's experiences and shenanigans. Her recipes are fresh, flavorful, and adventurous. 

Lauren is one of our food bloggers for The Openeran exclusive, invite-only contributor network that will bring the best food, culture, and innovation writing to the pages of Coca-Cola Journey.



  • 1.5 Cup egg whites, room temperature (about 10-12 whites total)
  • 1.75 Cup super fine granulated sugar
  • 1 Cup cake flour, sifted
  • 1 Teaspoon cream of tartar
  • 1 Teaspoon kosher salt
  • 2 Teaspoon vanilla extract
  • Confectioners sugar (to garnish)
  • 0.5 Cup strawberries, sliced
  • 0.5 Cup blueberries
  • 0.5 Cup raspberries
  • 1 Teaspoon ground ginger, grated
  • Squeeze of lemon juice
  • Pinch of salt


  • Total Time: 1 hr 20 min
  • Prep Time: 30 min
  • Cook Time: 50 min
  1. For the angel food cake: Preheat oven to 325 degrees. Sift together 1 cup granulated sugar and cake flour into a bowl. In a mixer fitted with a whisk attachment, beat the egg whites until frothy. Then add the cream of tartar and salt. Whisk for a few minutes until combined. Gradually add another 1/2 cup of sugar (a tablespoon at a time) and beat until soft peaks start to form. Once the peaks start to form, add the vanilla extract. Then, fold in the sifted sugar/flour mixture in thirds keeping as much air into the batter as possible. Spray a 9 inch tube pan with non-stick cooking spray. Spoon batter into the pan. Bake the cake for about 50 to 55 minutes or until golden brown. Remove from oven and invert over a bottle. Allow cake to cool completely. Remove from pan, slice and garnish top with ginger berry compote (directions following) and dust with confectioners sugar if desired. For the ginger berry compote: In a medium saucepan, add strawberries, blueberries, raspberries, ginger, 1/2 cup sugar, salt, and lemon juice. Bring to a boil and simmer over low heat until the compote has thickened (probably about 5 to 7 minutes). Remove from heat, let cool.