This ultra-light ethereal Strawberry Angel Food Cake stands up to its angelic name. It is beyond fluffy and melts right in your mouth. I know angel food cake can stand on its own, but I love the addition of this lightly flavored cream frosting the whole thing.
I don't know, something in me just needs a topping on my angel food cake. Check out my review of Joanna Gaines's Lemon Angel Food Cake, where I made a pineapple coconut topping to put on it. That was just a little bonus recipe I threw in there when I was reviewing her whole first cookbook.
The ingredient list is super basic for an angel food cake. It is essentially flour, sugar, egg whites, and some flavoring. The key ingredient to the success of a great angel food cake is using cake flour. It is a lighter flour that produces a much more tender and airy cake. Be sure to use it instead of all-purpose flour, and sifting it is also something you want to do.
The salt and cream of tartar also play an important role in the tenderness of the cake. Vanilla extract is traditional for a little spike of flavor, but I like to bolster the strawberry flavor with some strawberry extract.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
First, make the cake. Whip the egg whites, cream of tartar, and salt together till they are light and fluffy, then slowly add the sugar till they hold a peak. Then add in the sifted flour and ½ cup sugar. Beat in the extracts 1 minute longer. Fold it in gently lifting from the bottom to the top, slowly until the flour is completely worked in. Then place the cake batter into an ungreased angel food cake pan.
Bake the cake till golden and a cake tester comes out clean. Then cool the cake upside down, and if your cake pan doesn't have feet, cool it on a wine bottle until completely cool.
While the cake is cooling, macerate some strawberries by dicing them up and mixing then with some sugar. Let the mixture sit till the sugar is fully dissolved and there is now a syrup in the bowl.
Whip the cream and the syrupy strawberries together until just barely thickened. Then scoop the cream on top of the unmolded and cooled cake and using an offset spatula spread it all the way over the cake, and inside the middle too.
Top with some fresh mint and whole strawberries and the cake is ready to be enjoyed.
Notes & Tips
I don't typically sift my ingredients when baking. Call me lazy if you must. But angel food cake is the ONLY time I insist on it. It really makes a big difference in this cake.
You do not grease an angel food cake pan with oil or butter. This is because the cake relies on the pan to climb up the sides, rise, and stay risen even after baking. Do not butter or line an angel food cake pan.
When removing the cake from the pan, run a knife or offset spatula around the outside and inside edge then lift the cake out. It should fall out at this point. Invert the cake and leave the baked top on the bottom and place the cake on a plate so the tapered edge is now on top.
While you can use all-purpose flour in a pinch, it is best to use cake flour to keep the cake extremely light and fluffy. After all, that is what it is known for.
You can use whole eggs and separate the whites out. But I ALWAYS use boxed egg whites when I make an angel food cake. They whip up perfectly EVERY time and I have no waste from egg yolks I don't need.
You definitely want to use the vanilla extract, but the strawberry is optional. Though I really encourage using it to add some strawberry flavor to the actual cake.