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Strawberry Angel Food Cake

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5 from 48 reviews

A light and fluffy cake topped with fresh strawberries and whipped cream, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup cake flour
  • 1 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract, divided
  • 3 tablespoons granulated sugar (for strawberries)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
  2. Sift together the cake flour, 1/4 cup granulated sugar, and salt in a medium bowl.
  3. Beat the egg whites with cream of tartar in a large, clean bowl until soft peaks form.
  4. Gradually add the remaining granulated sugar, one tablespoon at a time, until stiff peaks form.
  5. Fold in 1 teaspoon of vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently.
  7. Transfer the batter to an ungreased 9-inch tube pan and smooth the top gently.
  8. Bake for 35 to 40 minutes or until golden and springs back when touched.
  9. Invert the pan onto a bottle or funnel to cool completely upside down, about 1 hour.
  10. Hull and slice the strawberries, tossing them with 3 tablespoons of granulated sugar, and let sit for 15 minutes.
  11. Whip the heavy cream with powdered sugar and remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Carefully remove the cake from the pan, top with whipped cream and macerated strawberries.

Notes

Serve with fresh mint leaves and chilled drinks for an ideal summer treat.

Nutrition

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

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