Ingredients You’ll Need
Before you begin, gather the followingingredients:
For the Angel Food Cake:
• 1 cup (120g) cake flour (sifted)
• 1 ½ cups (300g) granulated sugar
• 12 large egg whites (room temperature)
• 1 ½ teaspoons cream of tartar
¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
Use fresh egg whites – Fresh, room-temperature egg whites whip better than cold ones. Avoid using liquid egg whites from a carton, as they may not achieve the right consistency.
Sift the flour multiple times – This ensures a light, airy texture.
Don’t grease the pan – Angel food cake needs to cling to the sides to rise properly.
Invert the cake immediately after baking – This prevents it from deflating.
Macerate the strawberries in advance – This step enhances their natural sweetness and creates a delicious syrup.
For the Strawberry Topping:
• 2 cups (300g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
For the Whipped Cream (Optional Topping):
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Strawberries
• In a bowl, combine the sliced strawberries with granulated sugar and lemon juice.
• Mix gently and allow the strawberries to sit for at least 30 minutes. This process, called maceration, helps the berries release their natural juices, creating a delicious syrup.
• Set aside while you prepare the cake.
Step 2: Preheat the Oven and Prepare the Cake Pan
• Preheat your oven to 350°F (175°C).
• Use an un-greased 10-inch tube pan (angel food cake pan). Greasing the pan can prevent the cake from rising properly.
Step 3: Sift the Dry Ingredients
• In a medium bowl, sift together cake flour and ½ cup of granulated sugar.
• Repeat the sifting process twice to ensure the flour is light and airy.
Step 4: Beat the Egg Whites
• In a large mixing bowl, add the egg whites, cream of tartar, and salt.
• Using an electric mixer, beat on medium speed until the mixture becomes foamy.
• Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat.
• Increase the speed to high and beat until stiff, glossy peaks form.
• Add vanilla extract and almond extract (if using), and mix gently.
Step 5: Fold in the Flour Mixture
Using a spatula, gently fold the sifted flour mixture into the egg whites, adding a little at a time.
• Be careful not to deflate the egg whites; use a light folding motion to maintain the cake’s airy texture.
Step 6: Bake the Cake
• Spoon the batter into the un-greased tube pan and smooth the top.
• Bake for 35-40 minutes or until the cake springs back when lightly touched.
• Immediately after baking, invert the pan and let the cake cool upside down for about 1-2 hours to prevent collapse.
Step 7: Remove the Cake from the Pan
• Once completely cool, run a knife along the edges of the pan to loosen the cake.
• Carefully remove it and place it on a serving plate.
Step 8: Prepare the Whipped Cream (Optional)
• In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 9: Assemble and Serve
• Slice the angel food cake.
• Spoon the macerated strawberries over the cake.
• Top with whipped cream if desired.
• Garnish with additional fresh strawberries for an elegant presentation.
Tips for the Perfect Strawberry Angel Cake
Use fresh egg whites – Fresh, room-temperature egg whites whip better than cold ones. Avoid using liquid egg whites from a carton, as they may not achieve the right consistency. Sift the flour multiple times – This ensures a light, airy texture. Don’t grease the pan – Angel food cake needs to cling to the sides to rise properly. Invert the cake immediately after baking – This prevents it from deflating. Macerate the strawberries in advance – This step enhances their natural sweetness and creates a delicious syrup.