Description
A light and airy angel food cake paired with juicy, sweet strawberries for a refreshing and delightful dessert perfect for any occasion.
Ingredients
Scale
For the Cake
- 12 large egg whites
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Strawberry Topping
- 3 cups fresh strawberries, diced
- 2 tablespoons sugar
Instructions
- Prepare Strawberries: Wash, hull, and dice the fresh strawberries. Toss them with 2 tablespoons of sugar and allow them to sit at room temperature so they release their natural juices while you prepare the cake batter.
- Sift Dry Ingredients: Sift together the cake flour and ¾ cup of the granulated sugar. Repeat the sifting process 2 to 3 times to aerate the mixture for a light texture.
- Beat Egg Whites: In a clean, grease-free mixing bowl, beat the egg whites until frothy. Add the cream of tartar and salt to stabilize the whites, then continue beating until soft peaks form.
- Add Remaining Sugar: Gradually add the remaining ¾ cup of granulated sugar while continuing to beat the egg whites until they become glossy and form firm peaks, indicating a stable meringue.
- Add Vanilla and Fold in Flour: Stir in the vanilla extract carefully. Then gently fold in the sifted flour mixture in batches, taking care not to deflate the egg whites, to maintain the airy texture of the batter.
- Transfer to Pan: Spoon the batter into an ungreased angel food cake pan, spreading it evenly and smoothing the top to ensure even baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cake for 35 to 40 minutes, or until the top turns golden and springs back when lightly pressed.
- Cool Cake: Once baked, immediately invert the angel food cake pan and let the cake cool completely upside down. This prevents the cake from collapsing as it cools.
- Unmold and Serve: After cooling, run a knife around the edges of the pan to loosen the cake. Slice and serve with the macerated strawberries and their syrup. Optionally, add whipped cream or ice cream on the side for extra indulgence.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of any grease to achieve proper egg white volume.
- Do not grease the angel food cake pan, as the batter needs to cling to the sides for rise.
- Folding the flour mixture gently is crucial to keep the batter airy and light.
- Serving with whipped cream or ice cream enhances the dessert but is optional.
- For best results, use room temperature egg whites to maximize volume.
