Everyone has that one dessert that breaks all the rules, even for those who aren’t big cake fans. For many, that exception is Angel Food Cake. This ethereal creation is unlike any other cake, truly living up to its name with a texture so light and airy, it’s as if it were made for angels.
If you’ve never experienced the delight of angel food cake, imagine a cloud made of meringue. Its magic comes from simple ingredients: egg whites and sugar, whipped into a voluminous, fluffy dream. Carefully sifted flour and more sugar are then gently folded in, preserving that delicate airiness. To enhance the flavor profile, a touch of vanilla and almond extracts is added, creating a subtle yet captivating taste.
But what truly elevates angel food cake to another level is the perfect topping: sweet, juicy macerated strawberries. The slight tang of brandy in the maceration beautifully balances the sweetness of the cake and berries. The angel food cake itself acts like a sponge, soaking up all the ruby red strawberry juices, creating a symphony of textures and flavors in every bite.
This Angel Food Cake With Strawberries is an ideal dessert for entertaining. Its impressive height and light texture can serve a crowd, and wonderfully, it’s even better when made a day ahead. If you’ve ever felt intimidated by making angel food cake, fear not! This recipe provides all the essential tips and tricks to ensure a perfect outcome, worthy of any occasion, be it a gathering of friends, family, or even a heavenly host.
What You’ll Need
For the Cake
- 1 ¾ cups (350g) granulated sugar
- 1 cup (133g) cake flour
- ¼ teaspoon kosher salt
- 12 large egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Berry Topping
- 1 pound strawberries, tops removed and quartered
- 1 tablespoon sugar (up to 2 tablespoons if berries are out of season)
- 2 tablespoons brandy or port
For Serving
- Whipped Cream (optional)
Instructions
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Preheat and Prepare: Preheat your oven to 325°F (160°C).
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Powder Sugar: For the finest texture, refine the sugar. In a food processor or blender, blend granulated sugar on high speed until it becomes fine and powdery, about 1 minute. Divide the powdered sugar in half. Pour about half into a bowl and set aside.
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Combine Dry Ingredients: To the remaining powdered sugar in the food processor, add cake flour and kosher salt. Mix on low speed for 30 seconds until thoroughly combined and aerated. Set aside this flour mixture.
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Whip Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature egg whites and cream of tartar. Whisk on medium speed until frothy bubbles form, about 30 seconds to 1 minute.
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Add Sugar Gradually: Increase the mixer speed to medium-high and gradually add the reserved powdered sugar, one tablespoon at a time. Allow 8-10 seconds of mixing between each addition.
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Whip to Medium Peaks: After all the sugar has been added, continue whipping until medium peaks form, approximately another 1-2 minutes. Stop the mixer and scrape the bottom and sides of the bowl thoroughly.
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Flavor and Combine: Add vanilla extract and almond extract to the meringue. Mix until everything is well combined, about 30 seconds.
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Fold in Flour Mixture: Remove the bowl from the mixer. Sift the flour mixture over the egg white mixture in three additions. Gently fold with a rubber spatula between additions until just combined. Be careful not to overmix, which can deflate the batter.
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Pour into Pan: Gently pour or dollop the batter into an ungreased tube pan. Use a spoon or offset spatula to gently smooth the top.
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Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
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Cool Upside Down: Immediately remove the cake from the oven and cool it upside down until it reaches room temperature, at least 2 hours. If your tube pan has feet, invert it onto the counter. If not, invert it over a cooling rack. Cooling upside down prevents the cake from collapsing.
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Macerate Strawberries: While the cake cools, prepare the macerated strawberries. In a medium bowl, combine the quartered strawberries and sugar. Toss gently to combine. Let the strawberries sit for 30 minutes, stirring occasionally, to allow their juices to release.
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Cook Strawberries: In a medium saucepot over medium-low heat, add the macerated strawberries along with all their accumulated juices and brandy (or port). Cook for 6-8 minutes, or until the berries begin to soften and release more juices, but are not mushy.
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Cool Strawberries: Transfer the cooked strawberries and their syrup back to the medium bowl and set aside to cool completely until the cake is ready to serve.
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Release Cake: Once the cake is completely cooled, carefully loosen it from the pan. Run an offset spatula or butter knife around the sides and the center tube to release the cake. Hold the center tube and lift the cake from the outer ring of the pan. Use the spatula to release the bottom of the cake.
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Invert and Serve: Place a large plate on top of the cake pan and carefully invert everything at once. The cake should release cleanly, although some residue may remain in the pan, which is normal. Invert the cake once more onto a cake stand or serving tray.
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Slice and Top: Gently slice the angel food cake with a serrated knife, using a sawing motion to avoid deflating it. Top each slice generously with the macerated strawberries and their luscious juices. Add a dollop of whipped cream if desired. Serve immediately and enjoy this heavenly angel food cake with strawberries.
Alt text: Close-up shot of a slice of angel food cake topped with vibrant red macerated strawberries and a dollop of whipped cream, showcasing the light texture and juicy topping.
Alt text: Image displaying the key ingredients for angel food cake with strawberries recipe, including fresh strawberries, powdered sugar, eggs, cake flour, and extracts, arranged in a visually appealing and organized manner.
Alt text: Step-by-step photo demonstrating how to fold the flour mixture into the whipped egg whites for angel food cake batter, highlighting the gentle technique required to maintain airiness.
Alt text: Visual guide showing the crucial step of cooling angel food cake upside down in a tube pan to prevent collapse, emphasizing the importance of this technique for perfect cake structure.
