Description
This light and airy Strawberry Angel Food Cake is a delightful dessert perfect for any occasion. Made with whipped egg whites and a touch of vanilla and almond extracts, this cake is layered with fresh sliced strawberries and topped with fluffy whipped cream for a sweet, refreshing treat.
Ingredients
Dry Ingredients
- 1 cup cake flour
- ¾ cup white sugar, divided
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ cups egg whites (approximately 12 eggs)
- 1 ⅕ teaspoons cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Toppings
- 1 tub frozen whipped cream, thawed
- 1 pint strawberries, sliced
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the angel food cake.
- Prepare dry ingredients: Sift together the cake flour and 2 tablespoons of the sugar in a large bowl. This ensures the flour is light and lump-free for folding later.
- Beat egg whites: Using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. This step is crucial for giving the cake its airy texture.
- Add sugar and beat: Gradually add the remaining sugar while continuing to beat the egg whites on high speed until stiff peaks form. The mixture should be glossy and hold firm peaks.
- Fold in flour mixture: Gently fold the sifted flour and sugar mixture into the beaten egg whites. Carefully fold in the sides and bottom to avoid deflating the batter.
- Prepare pan and bake: Spoon the batter into an ungreased tube pan. Bake for 30-35 minutes or until the cake springs back when lightly touched on top.
- Cool cake: Immediately invert the pan onto a cooling rack and let the cake cool upside down for at least one hour to maintain its volume and texture.
- Remove from pan: Carefully run a knife around the rim of the tube pan, then invert the cake onto a cooling rack and allow it to cool completely.
- Assemble cake: Once cooled, slice the cake horizontally in half. Spread half of the whipped cream and sliced strawberries on the bottom layer.
- Top and serve: Place the top half of the cake over the filling, then spread the remaining whipped cream and strawberries on top. Slice and enjoy your beautifully layered strawberry angel food cake!
Notes
- Do not grease the cake pan; the batter relies on clinging to the sides for rising properly.
- Use room temperature egg whites for maximum volume.
- Feel free to substitute fresh whipped cream for the frozen whipped cream for a fresher topping.
- Almond extract is optional but adds a lovely nutty flavor that complements the strawberries.
- Ensure the cake cools upside down to prevent it from collapsing.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
