Angel Food Cake with Strawberries & Cream
User Reviews
5
Angel Food Cake with Strawberries & Cream
Description
Angel Food Cake with Strawberries & Cream is built around a classic angel food cake, a foam-based cake made by whipping egg whites with cream of tartar and folding in sifted flour and sugar. The inclusion of almond extract alongside vanilla adds a nuanced flavor to the delicate sponge. Baking in a clean, ungreased tube pan allows the cake to rise high and maintain its airy texture. Once baked and cooled, the cake is sliced horizontally and filled with whipped cream and fresh sliced strawberries, enhancing the cake's subtle sweetness with creamy and fruity notes.
The final assembled cake offers a tender, spongy bite complemented by the smooth whipped cream and the juicy texture of the strawberries. This combination works well as a light dessert in spring or summer when strawberries are in season. The cake can be served sliced as is, making it a visually appealing and refreshing option after a meal.
Storage notes recommend keeping the cake without cream or berries at room temperature for up to two days. If topped or filled, refrigeration is necessary and the dessert should be consumed within one day to maintain freshness and texture.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg room temperature, fresh large white
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Whipped Cream for serving
- strawberries for serving, fresh, sliced
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
- Store unfrosted cake at room temperature for up to two days to preserve texture.
- Once topped with cream and strawberries, refrigerate and consume within one day to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 49mg | 2% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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