Strawberry Angel Cake: A Light and Flavorful Delight

Ingredients You’ll Need 

Before you begin, gather the followingingredients: 

For the : 

• 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)

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  Angel  

✅ 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. 

Why You’ll Love This Cake 

• Light and fluffy – The airy texture makes it a guilt-free treat. 

• Naturally sweet – Fresh strawberries add a burst of flavor. 

• Perfect for any occasion – Whether for birthdays, holidays, or a simple summer dessert, this cake is always a hit! 

Final Thoughts 

Strawberry Angel Cake is an elegant and refreshing dessert that’s simple to make yet incredibly delicious. With its light sponge, sweet strawberries, and fluffy whipped cream, it’s a treat that’s sure to impress. Whether you enjoy it as a stand-alone dessert or with extra toppings, it’s a perfect way to satisfy your sweet tooth without feeling too heavy.

Enjoy!

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