Strawberry Angel Food Cake Recipe
I’m obsessed with this recipe because it creates the most airy, melt-in-your-mouth cake that reminds me of sweet summer days. The combo of fresh strawberries and homemade whipped cream is a match made in heaven, and it’s the perfect treat for sharing with friends at weekend brunches!
My affection lies with the gossamer and ethereal consistency of angel food cake, coupled with the brilliant and bold flavor of strawberries. Using a base made of 12 large egg whites and 1 cup of cake flour, this recipe is light and fluffy.
Toss in some freshly sliced strawberries and a scoop of homemade whipped cream that’s been shot with just a hint of vanilla as a finishing touch, and I am one very happy camper.
Ingredients
Cake Flour:
A low-protein flour creates a soft, tender cake.
Granulated Sugar:
Makes the cake sweet; brings it to caramelization.
Egg Whites:
Rich in protein; affords shape and lift to the cake.
Cream of Tartar:
Keeps the egg whites stable during whipping and makes sure they have the fluffy texture that is required in certain baked goods.
Fresh Strawberries:
Full of vitamin C; contributes natural sweetness.
Ingredient Quantities
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
Instructions
1. Heat the oven to 350°F (175°C). Sift together the cake flour and 1/2 cup of granulated sugar, and set aside.
2. In a large bowl, on medium speed, mix the egg whites until they are light and foamy. Add cream of tartar and salt. Increase speed and beat until soft peaks form.
3. Slowly incorporate the rest of the 1 cup of sugar, now coming in a tablespoon at a time, and keep beating on the highest speed until the mixture holds stiff peaks. Gently mix in the vanilla.
4. Sift one-third of the overall flour mixture onto the batter and fold in. Repeat two more times, folding in each time until no dry flour is visible. Be careful not to overmix.
5. Transfer the batter to an ungreased 10-inch tube pan. Use a spatula to smooth the top of the batter. Tap the pan a few times on the counter to release air pockets.
6. Bake for 35-40 minutes or until the cake springs back when lightly pressed. Invert the pan onto a bottle or a cooling rack, and let the cake cool completely in the pan.
7. Once it has cooled, take a knife and run it around the edges to release the cake from the pan.
8. In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract, and whisk until the mixture forms soft peaks. This is the whipped cream.
9. In another bowl, mix the sliced strawberries with the lemon juice.
10. Present the delectable portions of the cake with a delicate cloud of whipped cream alongside a seemingly endless supply of strawberries.
Equipment Needed
1. Oven
2. Sifter
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk or electric mixer
6. Measuring cups
7. Measuring spoons
8. Rubber spatula
9. 10-inch tube pan
10. Knife
11. Counter or flat surface
12. Cooling rack or bottle
13. Small bowl
FAQ
- Can I use all-purpose flour instead of cake flour?1 cup of flour minus 2 tablespoons, plus 2 tablespoons of cornstarch, can be used to obtain the same effect as using 1 cup of all-purpose flour.
- How do I know when the egg whites are whipped to the right consistency?The egg whites should create stiff peaks, which means they stand straight when you lift the beaters.
- Why is cream of tartar included in the recipe?For stabilizing the egg whites and helping them maintain their structure, cream of tartar is essential.
- Can I make this cake ahead of time?Certainly! You can prepare the cake the day before. It should go into an airtight container, and the whipped cream and strawberries should be ready right before serving.
- How should I store leftovers?Refrigerate any remaining cake in an airtight container for not more than 2 days.
- Can I use frozen strawberries instead of fresh?Fresh strawberries are best for this recipe, guaranteeing the best texture and flavor.
- Is there a substitute for heavy whipping cream?A dairy-free substitute can be made using an equal amount of coconut cream.
Substitutions and Variations
You can use all-purpose flour instead of cake flour, but you must take out 2 tablespoons from a cup of flour and substitute it with 2 tablespoons of cornstarch.
In the absence of cream of tartar, you can replace it with white vinegar or lemon juice, using the same amount that the recipe calls for.
For vanilla extract, you may use an equal amount of almond extract for a flavor that’s different from vanilla.
For a non-dairy option to replace heavy whipping cream, use coconut cream.
Substituting granulated sugar for superfine sugar will let you achieve a finer-textured cake. This is because the sugar dissolves more readily and evenly in the batter. Better sugar dissolution means a better cake—one that’s not too dense, not too sponge-like, and, when you hit just the right balance, a cake with a nice, even crumb.
Pro Tips
1. Fresh Egg Whites: Use fresh, room-temperature egg whites for optimal volume when whipping. Older or cold egg whites may not whip as well, affecting the cake’s texture.
2. Proper Folding Technique: When folding the flour mixture into the egg whites, use a gentle motion and a spatula. Fold in thirds to prevent deflating the whipped egg whites, which can result in a denser cake.
3. Ungreased Pan: Ensure the tube pan is clean and ungreased. The batter needs to cling to the sides of the pan to rise properly and maintain its structure during baking.
4. Cooling Upside-Down: Invert the pan onto a bottle or cooling rack immediately after baking to prevent the cake from collapsing. This ensures it maintains its light and airy texture.
5. Flavor Enhancement: Mix a bit of lemon zest into the batter or the whipped cream for an extra layer of flavor that complements the strawberries without overpowering the delicate cake.
Strawberry Angel Food Cake Recipe
My favorite Strawberry Angel Food Cake Recipe
Equipment Needed:
1. Oven
2. Sifter
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk or electric mixer
6. Measuring cups
7. Measuring spoons
8. Rubber spatula
9. 10-inch tube pan
10. Knife
11. Counter or flat surface
12. Cooling rack or bottle
13. Small bowl
Ingredients:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
Instructions:
1. Heat the oven to 350°F (175°C). Sift together the cake flour and 1/2 cup of granulated sugar, and set aside.
2. In a large bowl, on medium speed, mix the egg whites until they are light and foamy. Add cream of tartar and salt. Increase speed and beat until soft peaks form.
3. Slowly incorporate the rest of the 1 cup of sugar, now coming in a tablespoon at a time, and keep beating on the highest speed until the mixture holds stiff peaks. Gently mix in the vanilla.
4. Sift one-third of the overall flour mixture onto the batter and fold in. Repeat two more times, folding in each time until no dry flour is visible. Be careful not to overmix.
5. Transfer the batter to an ungreased 10-inch tube pan. Use a spatula to smooth the top of the batter. Tap the pan a few times on the counter to release air pockets.
6. Bake for 35-40 minutes or until the cake springs back when lightly pressed. Invert the pan onto a bottle or a cooling rack, and let the cake cool completely in the pan.
7. Once it has cooled, take a knife and run it around the edges to release the cake from the pan.
8. In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract, and whisk until the mixture forms soft peaks. This is the whipped cream.
9. In another bowl, mix the sliced strawberries with the lemon juice.
10. Present the delectable portions of the cake with a delicate cloud of whipped cream alongside a seemingly endless supply of strawberries.