Angel Food Cake Recipe With Strawberry
To make Angel Food Cake with strawberries, whip egg whites with sugar until stiff peaks form. Fold in flour and bake until golden. For the strawberry topping, mix fresh strawberries with a touch of sugar and let sit. Serve cake topped with the sweet strawberries.
Equipment
- Angel food cake pan (or tube pan)
- Hand or stand mixer
- Sifter
- Spatula
- Mixing bowls
- Whisk
- Cooling rack
- Electric mixer (for whipped cream)
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 oz freeze-dried strawberries
For the Topping:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup powdered sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla bean paste
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Prepare an angel food cake pan by not greasing it. The batter needs to cling to the sides while baking.
Prepare Dry Ingredients:
- In a small bowl, sift together the cake flour, sugar, and freeze-dried strawberries. Set aside.
Beat the Egg Whites:
- In a large mixing bowl, beat the egg whites, cream of tartar, salt, and vanilla extract on medium speed until soft peaks form. This can take 4-5 minutes.
Fold in Dry Ingredients:
- Gently fold the sifted flour and sugar mixture into the beaten egg whites. Be careful not to deflate the egg whites. Use a spatula to fold until just combined.
Bake the Cake:
- Pour the batter into the angel food cake pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool the Cake:
- Once baked, immediately invert the cake pan onto a cooling rack. Let it cool completely before removing it from the pan.
Prepare the Topping:
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form. Once the cake has cooled, top it with the whipped cream and sliced fresh strawberries. Serve immediately and enjoy!
Notes
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.