Strawberry Angel Food Cake

I have many requests for this cake. I am not sure what it is about it that people love.

This was supposed to be Fridays post but I like my cakes fresh and she is not picking up until Saturday afternoon.


As I am making this cake today I am reminded of how much I truly love this cake.

Angel Food Cake
  • 1¼ cups powdered sugar
  • 1 cup cake flour
  • 1½ cups egg whites (roughly 10-12 egg whites), at room temperature
  • 1½ tsp cream of tartar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1/2 tsp almond extract
  • 1 cup sugar
Whipped Cream Frosting
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • ⅛ tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp strawberry flavoring
Angel Food Cake
  1. Stir the powdered sugar and cake flour together in a bowl and set it aside.
  2. Beat the egg whites, cream of tartar, vanilla, salt and almond extract at high-speed until well mixed.
  3. Continue beating the mixture and add the sugar, 2 Tbsp at a time, just until the sugar dissolves and the egg whites form stiff peaks.
  4. Do not scrape the bowl while you beat the batter.
  5. Fold in the cake flour mixture, ¼ a time, using a rubber spatula, just until the flour disappears. I do this step with my hand as I like to make sure the flour is incorporated into the batter. This step needs to be done delicately.
  6. Pour the batter into an ungreased 10-inch tube pan.
  7. Bake the cake for 30 minutes at 375 degrees or until the top of the cake springs back to the touch. Any cracks on the surface should look dry.
  8. Invert the cake pan onto a funnel and let it cool completely.
  9. Loosen the cake from the pan with a spatula and place it on a plate.
Whipped Cream Frosting
  1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
  2. Fold in the vanilla extract and strawberry flavoring. I add in a small amount of pink food dye.
  3. Spread a thin layer of whipped cream frosting on the cake and place in the fridge for 30 minutes. This helps to forma thin crust and lets the next layer adhere to the cake. I do mean a thin layer.
  4. Then frost the outside of the angel food cake and using the spatula pull the frosting into attractive peaks. You can also make ruffles with a tip start at the bottom and work your way up. I thin slice strawberries and place on top.
  5. Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve them.
  6. Slice the cake with a serrated knife so that the cake doesn’t compress while being cut.




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