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Strawberry Angel Food Cake

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A light and airy dessert perfect for any gathering, featuring fluffy cake topped with fresh strawberries and whipped cream.

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 of the oven.
  2. Sift the cake flour with 1/4 cup of the granulated sugar and the salt in a medium bowl.
  3. 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, while continuing to beat the egg whites 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 beaten egg whites in three additions, folding gently until just combined.
  7. Transfer the batter into 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. Invert the pan onto a bottle or funnel to cool completely upside down for about 1 hour.
  10. Macerate the strawberries by hulling, slicing, and tossing them with 3 tablespoons of granulated sugar. Let sit for 15 minutes.
  11. Whip the heavy cream with the powdered sugar and remaining vanilla extract until soft peaks form.
  12. Assemble the cake by topping it with whipped cream and arranging macerated strawberries on top.

Notes

Make sure your utensils are grease-free to allow the egg whites to whip properly. For variation, you can use other berries or infuse the whipped cream with flavors.

Nutrition

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

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