Angel food cake with strawberry is a light and delicious dessert that combines the airy, fluffy texture of angel food cake with the fresh, sweet flavor of strawberries.
This combination creates a dessert that’s both elegant and satisfying, perfect for any occasion from casual gatherings to special celebrations.
Angel food cake is a type of cake known for its ethereal lightness. It is made primarily from egg whites, sugar, and flour, with no added fat such as butter or oil.
The key to its texture is the whipping of the egg whites to form stiff peaks, which are then folded into the flour and sugar mixture.
This process creates a cake that’s incredibly fluffy and airy. Angel food cake has a mild sweetness and a subtle vanilla flavor, making it a versatile base for a variety of toppings and fillings.
How To Prepare Angel Food Cake Recipe With Strawberry?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- Tube pan (angel food cake pan)
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
- Knife
Ingredients
For the Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
1. Preparing the Cake Batter
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Do not grease the tube pan as the batter needs to cling to the sides to rise properly.
2. Sift Dry Ingredients: Sift together the cake flour and 3/4 cup of granulated sugar. Repeat the sifting process three times to ensure the mixture is light and airy.
3. Beat Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to high. Continue beating until soft peaks form.
4. Add Sugar: Gradually add the remaining 3/4 cup of granulated sugar, a tablespoon at a time, beating until stiff peaks form. The meringue should be glossy and hold a firm peak.
5. Fold in Flavors and Flour: Gently fold in the vanilla and almond extracts. Carefully fold in the sifted flour mixture, a little at a time, until fully incorporated. Be gentle to avoid deflating the batter.
2. Baking the Cake
1. Pour and Bake: Pour the batter into the tube pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Cool Upside Down: Immediately invert the pan onto a cooling rack and let it cool completely upside down. This prevents the cake from collapsing as it cools.
3. Release the Cake: Once cooled, run a knife around the edges of the pan to release the cake. Transfer it to a serving plate.
3. Making the Strawberry Topping
1. Prepare Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss well to coat the berries evenly. Let the mixture sit for at least 15 minutes to macerate and release their juices.
4. Serving
1. Slice and Serve: Slice the angel food cake with a serrated knife. Serve each slice with a generous spoonful of the strawberry topping. Enjoy the light, fluffy cake with the refreshing strawberries.
Nutrition Facts Angel Food Cake Recipe With Strawberry
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 5g |
Special Note
Angel food cake can be tricky because it relies heavily on the aeration of the egg whites. Make sure to use room temperature egg whites for maximum volume, and be gentle when folding in the dry ingredients to keep the batter light and airy.
Conclusion
I hope you enjoy making and tasting this angel food cake with strawberry topping as much as I do. It’s an elegant and delicious dessert that’s sure to impress at any gathering.
The light, airy cake combined with the fresh, sweet strawberries makes for a delightful treat that’s perfect for any occasion.
Happy baking, and remember, the best recipes are made with love and shared with others. Enjoy!
Angel Food Cake Recipe With Strawberry
Equipment
- Tube pan (angel food cake pan)
- Mixing bowls
- Electricmixer
- Spatula
- Cooling rack
- Knife
Ingredients
For the Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Strawberry Topping:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
Preparing the Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Do not grease the tube pan as the batter needs to cling to the sides to rise properly.
- Sift Dry Ingredients: Sift together the cake flour and 3/4 cup of granulated sugar. Repeat the sifting process three times to ensure the mixture is light and airy.
- Beat Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to high. Continue beating until soft peaks form.
- Add Sugar: Gradually add the remaining 3/4 cup of granulated sugar, a tablespoon at a time, beating until stiff peaks form. The meringue should be glossy and hold a firm peak.
- Fold in Flavors and Flour: Gently fold in the vanilla and almond extracts. Carefully fold in the sifted flour mixture, a little at a time, until fully incorporated. Be gentle to avoid deflating the batter.
Baking the Cake
- Pour and Bake: Pour the batter into the tube pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Upside Down: Immediately invert the pan onto a cooling rack and let it cool completely upside down. This prevents the cake from collapsing as it cools.
- Release the Cake: Once cooled, run a knife around the edges of the pan to release the cake. Transfer it to a serving plate.
Making the Strawberry Topping
- Prepare Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss well to coat the berries evenly. Let the mixture sit for at least 15 minutes to macerate and release their juices.
Serving
- Slice and Serve: Slice the angel food cake with a serrated knife. Serve each slice with a generous spoonful of the strawberry topping. Enjoy the light, fluffy cake with the refreshing strawberries.