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Strawberry Angel Food Cake

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A light and fluffy strawberry angel food cake, adorned with fresh strawberries and sweet whipped cream, perfect for warm-weather gatherings.

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 the oven to 350°F (175°C) and position the rack in the middle of the oven.
  2. Sift cake flour with 1/4 cup of the granulated sugar and salt into a medium bowl.
  3. Beat egg whites with cream of tartar until soft peaks form.
  4. Add the remaining granulated sugar gradually, one tablespoon at a time, beating until stiff peaks form.
  5. Fold in 1 teaspoon of the vanilla extract into the beaten egg whites.
  6. Incorporate 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.
  8. Bake for 35 to 40 minutes or until golden and springs back when lightly touched.
  9. Cool the cake upside down on a bottle or funnel for about 1 hour.
  10. Prepare the strawberries by hulling and slicing them, tossing with granulated sugar and letting sit at room temperature for 15 minutes.
  11. Whip heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Assemble the cake by removing it from the pan, topping with whipped cream, and arranging the macerated strawberries over the top.

Notes

Serve with coffee or sparkling wine. Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

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

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