Strawberry Angel Food Cake Recipe
Servings: 12 servings
Calories: 213kcal
Calories: 213kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Fiber: 1g | Sugar: 29g
Ingredients
For The Cake
- 1 cup Cake Flour
- 1 1/2 cups Granulated Sugar
- 12 Egg Whites at room temperature
- 1 1/2 tsp Cream Of Tartar
- 1/4 tsp Kosher Salt
- 1 1/2 tsp Vanilla Extract
Topping
- 1 pound Strawberries hulled and sliced
- 8 ounces Whipped Cream
- Mint Leaves for garnish
Instructions
- Prepare the Pan. Preheat your oven and prepare a tube pan by ensuring it is clean and ungreased.
- Whip the Egg Whites. In a large bowl, beat the egg whites until foamy, then add the cream of tartar and continue beating until stiff peaks form.
- Gradually Add Sugar. Slowly add the sugar while continuing to beat the egg whites until they are glossy and hold stiff peaks.
- Fold in Flour. Gently fold in the sifted cake flour and vanilla extract until just combined, being careful not to deflate the egg whites.
- Bake. Transfer the batter to the prepared tube pan and bake until the cake is golden brown and springs back when lightly pressed.
- Cool. Invert the pan and let the cake cool completely before removing it.
- Prepare the Strawberry Topping. Toss the sliced strawberries with sugar and let them macerate while the cake cools.
- Serve. Slice the angel food cake and top each serving with the macerated strawberries and a dollop of whipped cream, if desired.