Print

Strawberry Angel Food Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and fluffy dessert featuring fresh strawberries, perfect for warm occasions.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • 1 pound fresh strawberries
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
  2. Sift the cake flour with 1/4 cup of granulated sugar and salt into a medium bowl.
  3. In a large, clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
  4. Gradually add the remaining granulated sugar, one tablespoon at a time, beating until stiff peaks form.
  5. Gently fold in 1 teaspoon of the vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
  7. Transfer the batter to an ungreased 9-inch tube pan and smooth the top with a spatula.
  8. Bake for 35 to 40 minutes or until the cake is golden and springs back when lightly touched.
  9. Immediately invert the pan onto a bottle or funnel and let the cake cool completely upside down, about 1 hour.
  10. Hull and slice the strawberries, toss them with granulated sugar, and let sit at room temperature for 15 minutes to macerate.
  11. In a chilled bowl, whip the heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Carefully remove the cake from the pan, transfer it to a serving plate, top with whipped cream, and arrange the macerated strawberries over the top.

Notes

Ensure all utensils are clean before whipping egg whites for best volume.

Nutrition

Find it online: https://lunarecipez.com/strawberry-angel-food-cake-recipe/

Scroll to Top