Angel Food Cake with Strawberries & Cream
Light and airy, with hints of vanilla and almond, this cake is layered with strawberries and whipped cream.
Servings: 12 slices
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 fresh 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 oven to 325 degrees F. Adjust rack to the lower middle position.
- Beat egg whites until foamy. Add cream of tartar, vanilla extract, and almond extract. Beat on high 5-6 minutes, until soft peaks form.
- Sift together flour, sugar, and salt. Repeat five times.
- Sift the flour mixture into the egg whites ⅓ at a time, folding gently to combine and to avoid deflating. Pour and spread batter into a clean, ungreased 9- or 10-inch tube pan. Bake for 40 to 45 minutes.
- Invert cake, and allow it to cool in the pan for at least 2 hours. When thoroughly cooled, remove the pan.
- Slice cake horizontally in half and spread whipped cream in the middle. Scatter sliced strawberries, then replace the top layer. Top with more whipped cream and strawberries.
Notes
STORAGE
You can store just the cake at room temperature for up to 2 days. If you add fresh cream or berries, store the cake in the fridge and eat within one day.
Nutrition
Calories: 137kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 74mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Calcium: 2mg | Iron: 1mg