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Strawberry Angel Cake

A light and airy dessert made with whipped egg whites, fresh strawberries, and whipped cream, perfect for satisfying your sweet tooth without feeling heavy.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Angel Food Cake
  • 1 cup cake flour, sifted Sift well to keep the batter light.
  • 1 cup granulated sugar Superfine sugar can be used for faster dissolving.
  • 12 large egg whites Must be at room temperature for best results.
  • 1 tsp vanilla extract For added flavor.
For the Toppings
  • 2 cups fresh strawberries, sliced For topping the cake.
  • 1 cup whipped cream Lightly sweetened.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and do not grease the tube pan.
  2. In a clean bowl, whip the egg whites on medium speed until soft peaks form.
  3. Gradually add granulated sugar while continuing to whip until whisk holding peaks are glossy and firm.
  4. Sift the cake flour into the egg white mixture in thirds, gently folding after each addition until combined.
Baking
  1. Pour the batter into the ungreased tube pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the cake upside down in the pan for at least 1 hour to maintain its height.
Serving
  1. Once cooled, gently run a knife around the edges to release the cake from the pan.
  2. Top with whipped cream and sliced strawberries before serving.

Notes

For variations, try adding lemon zest to the batter, using a chocolate drizzle or making mini trifles. Keep the cake stored at room temperature for up to 2 days without toppings.