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Fluffy Strawberry Angel Food Cake

fluffy strawberry angel food cake - featured image
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A light and airy angel food cake topped with homemade whipped cream frosting and fresh strawberries, perfect for a sweet yet light dessert.

Ingredients

Scale
  • 12 large egg whites, room temperature
  • 1 cup granulated sugar (200g), divided
  • 3/4 cup cake flour (90g), sifted
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy cream (240ml), chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
  2. Sift together the cake flour, 1/2 cup (100g) granulated sugar, and salt into a bowl. Set aside.
  3. In a clean, grease-free mixing bowl, beat the 12 room temperature egg whites with an electric mixer on medium speed until foamy.
  4. Add the cream of tartar and continue beating.
  5. Gradually add the remaining 1/2 cup (100g) granulated sugar, about 2 tablespoons at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form (5-7 minutes).
  6. Gently fold in the sifted flour mixture in three additions using a rubber spatula, using slow folding motions to avoid deflating the batter.
  7. Fold in the vanilla extract carefully.
  8. Pour the batter into an ungreased angel food cake pan and smooth the top gently with a spatula. Do not grease the pan.
  9. Bake at 350°F (175°C) for 35-40 minutes until golden and springy to the touch. Avoid opening the oven door during the first 30 minutes.
  10. Immediately invert the pan onto a bottle or heat-safe funnel to cool upside down for at least 1 hour.
  11. Run a thin knife around the edges to loosen the cake and carefully remove it from the pan. Transfer to a serving plate.
  12. Prepare the whipped cream frosting by beating the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
  13. Top the cake with whipped cream and arrange sliced fresh strawberries on top. Optionally, fold some strawberries into the whipped cream.

Notes

Use room temperature egg whites for maximum volume. Do not grease the pan to allow the batter to cling and rise properly. Cool the cake upside down to prevent collapse. Chill bowl and beaters before whipping cream. Avoid overwhipping the cream to prevent it from turning into butter. If substituting cake flour, sift all-purpose flour well or use a gluten-free blend for gluten-free option.

Nutrition

Keywords: angel food cake, strawberry cake, whipped cream frosting, light dessert, homemade cake, airy cake, fresh strawberries

Find it online: https://elvafood.com/fluffy-strawberry-angel-food-cake-recipe-easy-homemade-whipped-cream-frosting-tutorial/