Homemade Angel Food Cake with Strawberries is an ideal springtime dessert: light, tender, and far superior to store-bought versions. This airy cake pairs perfectly with fresh strawberries and a dollop of whipped cream, and because it’s low in fat, it can fit into many nutrition plans.
With the first hints of spring arriving here in Minnesota, we cleared the last of the snow from the grill, fired up burgers, and finished the meal with this delightful cake. It was spring on a plate.
Although you can buy a pre-made angel food cake, making one at home is worth the effort for several reasons:
- The homemade texture is noticeably better — lighter and more cake-like rather than a dense sponge.
- The sweetness is balanced, not overpowering.
- The flavor has more depth and nuance than many commercial versions that rely heavily on cream of tartar.
Is angel food cake with strawberries healthy?
It’s still a dessert, but this recipe is a relatively light option. One serving with the strawberry topping is about 175 calories. If you want to reduce calories further, skip the whipped cream or use a low-calorie alternative such as a fat-free whipped topping.
What is an angel food cake pan?
An angel food cake pan — often called a tube pan — is essential. Typically about 9 inches in diameter, the pan has a center tube that lets the cake bake evenly from the inside and outside. Angel food batter relies on beaten egg whites to suspend the flour, so without the center tube the cake will likely collapse. The tube also gives the batter something to cling to as it rises, helping the cake keep its signature height.
Can angel food cake be made in a bundt pan?
Even though a bundt pan has a center tube, it’s not a good substitute. Angel food batter is poured into an ungreased pan and the finished cake is removed by running a long knife around the edges. Detailed bundt designs can cause the cake to stick, and non-stick surfaces prevent the batter from gripping and rising properly. If you don’t have a tube pan, a workaround is to use a tall cake pan with a clean, empty pop can placed in the center to act as the tube.
Why do you cool an angel food cake upside down?
Cooling the cake upside down is essential. The cake’s spongy structure isn’t fully set until it reaches room temperature, which takes a couple of hours. Inverting the pan while it cools prevents the cake from collapsing and helps it retain its height. Once chilled, use a long serrated knife to cut the cake gently so you don’t compress the airy crumb.
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Easy Angel Food Cake with Strawberries
5 from 1 review
A perfectly light and delicious dessert for warm-weather gatherings.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Ingredients
Cake
1 cup (3 ounces) sifted plain cake flour
1 1/2 cups (10.5 ounces) sugar, divided
12 large egg whites at room temperature
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
Topping
1 pound fresh strawberries, sliced
1/4 cup (50 g) sugar
Instructions
- Preheat the oven to 325°F (165°C). In a small bowl, whisk together the cake flour and 3/4 cup of the sugar. Set aside.
- In a clean bowl, beat the egg whites at low speed until they just begin to froth. Add the cream of tartar and the salt. Increase to medium speed and beat until the whites become soft and billowy. With the mixer still at medium, slowly sprinkle in the remaining 3/4 cup sugar until the whites are glossy and form soft peaks. Add the vanilla, lemon juice, and almond extract and beat briefly to combine.
- Using a large rubber spatula, sprinkle about 1/4 cup of the flour-sugar mixture over the egg whites and fold gently to combine. Repeat, adding the flour mixture in 1/4 cup portions until all is incorporated.
- Carefully scrape the batter into an ungreased 9-inch tube pan and smooth the top. Tap the pan a few times on the counter to release any large air pockets.
- Bake until the cake is golden and springs back when lightly touched, about 50–60 minutes.
- Invert the pan to cool and allow the cake to cool completely upside down, about 2–3 hours. Cooling this way prevents the cake from collapsing.
- While the cake cools, combine the sliced strawberries and 1/4 cup sugar and let them sit for a couple of hours so the sugar dissolves and a syrup forms.
- To unmold, run a long knife around the edge of the pan and gently push the cake up from the bottom to release it. Then run the knife along the bottom and remove the cake from the pan. Use a serrated knife to slice and serve with the macerated strawberries.
- Author: Carole Jones
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/12th
- Calories: 175
- Sugar: 31 g
- Sodium: 55 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg