Description
Strawberry Angel Food Cake is a light, airy, and deliciously sweet dessert that perfectly balances the delicate fluffiness of angel food cake with the bright, juicy flavor of strawberries. This classic dessert is ideal for warm-weather gatherings, afternoon tea, or any occasion where you want a treat that feels indulgent yet refreshingly light. With its soft, cloud-like texture and fresh fruit topping, this cake is a showstopper that’s as beautiful as it is delicious.
Ingredients
Scale
For the Cake:
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, enhances flavor)
Ingredient Highlights
- Egg Whites: The key to the cake’s signature airy texture, egg whites provide structure and volume when whipped.
- Cream of Tartar: Helps stabilize the egg whites, ensuring a firm and fluffy cake.
- Cake Flour: A lower-protein flour that helps keep the cake light and delicate.
- Strawberries: Fresh, ripe strawberries enhance the cake’s sweetness and provide a natural, juicy topping.
Instructions
Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease your tube pan, as the batter needs to cling to the sides for proper rising.
- Sift the Dry Ingredients: In a bowl, sift together the cake flour and ½ cup of granulated sugar. Set aside.
- Beat the Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase speed to high and beat until soft peaks form.
- Incorporate the Sugar: Gradually add the remaining 1 cup of sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Add Flavoring: Gently fold in the vanilla and almond extract using a spatula.
- Fold in the Flour Mixture: Sift the flour mixture over the egg whites in small batches, gently folding it in with a spatula. Be careful not to deflate the batter.
Bake the Cake:
- Transfer to the Pan: Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Upside Down: Immediately invert the pan onto a bottle or cooling rack and let the cake cool completely before removing from the pan.
Prepare the Strawberry Topping:
- Macerate the Strawberries: In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 15 minutes to release their natural juices.
Assemble and Serve:
- Slice and Top: Once the cake has cooled, carefully remove it from the pan, slice, and serve with macerated strawberries on top.
- Optional Additions: Garnish with whipped cream, mint leaves, or a dusting of powdered sugar for an extra touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 140-160 kcal
- Carbohydrates: 30g
- Protein: 4g