Description
Indulge in the light and airy delight of Angel Food Cake with Strawberries & Cream—a dessert that effortlessly combines grace and sweetness. This fluffy cake, made primarily from whipped egg whites, is a perfect choice for celebrations or a casual treat at home. The harmonious blend of vanilla and almond extracts enhances its flavor, while fresh strawberries add a vibrant burst of sweetness. Topped with rich whipped cream, this cake is sure to be a crowd-pleaser for any occasion. Easy to prepare and endlessly customizable, it’s an ideal summer dessert that everyone will adore.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Whipped cream (for serving)
- Fresh strawberries, sliced (for serving)
Instructions
- Preheat your oven to 325°F (165°C).
- In a stand mixer, beat the egg whites until foamy. Add cream of tartar, vanilla, and almond extract; continue beating until soft peaks form.
- Sift together cake flour, sugar, and salt five times to aerate.
- Gently fold the sifted dry ingredients into the egg whites in three batches until fully combined. Pour the batter into an ungreased tube pan.
- Bake for 40 to 45 minutes or until golden brown and a toothpick comes out clean. Invert the pan to cool completely for at least two hours before removing.
- Once cooled, slice the cake horizontally, spread whipped cream between layers, add sliced strawberries on top, replace the top layer, and garnish with more whipped cream and strawberries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 145
- Sugar: 20g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 0mg