Angel food cake is a classic dessert that is light, fluffy, and perfect for any occasion. This cake is made from whipped egg whites, sugar, and flour, resulting in a delicate texture that is both sweet and satisfying. However, if you want to take your angel food cake to the next level, consider pairing it with fresh strawberries. The combination of the airy cake with the juicy sweetness of the strawberries creates a perfect balance of flavors and textures. In this guide, we will provide a step-by-step tutorial on how to make angel food cake with strawberries, including tips on how to achieve the perfect texture and flavor. By following these instructions, you will be able to impress your friends and family with a delicious and sophisticated dessert that is both easy to make and unforgettable. So let’s get started!
What You’ll Need:
- 1 cup cake flour
- 1 and 1/2 cups granulated sugar
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- Pinch of salt
- 2 teaspoons vanilla extract
- Fresh strawberries, sliced
- Angel food cake pan (tube pan)
- Large mixing bowl
- Handheld or stand mixer with whisk attachment
Angel food cake is a light and fluffy dessert that makes an excellent canvas for fresh fruit toppings. Before we dive into the process of making this delicious dessert, let’s take a look at the essential ingredients and equipment needed to make it.
The first ingredient you will need is cake flour. Cake flour has a lower protein content than all-purpose flour, which makes it ideal for angel food cakes as it results in a lighter texture. You will also need granulated sugar to sweeten the cake.
The main component that gives angel food cakes their signature airy texture is egg whites hence; you will need twelve large eggs white at room temperature for this recipe. To stabilize the egg whites while beating them, you will require cream of tartar and a pinch of salt.
Vanilla extract adds flavor to your angel food cake recipe without affecting its light color. Lastly, fresh strawberries are an excellent topping option for this dessert.
In terms of equipment requirements, you will need an angel food cake pan (a tube pan). A standard loaf pan or round baking pans won’t work because they don’t allow enough airflow around the batter resulting in denser cakes.
You also require either handheld or stand mixer with whisk attachment since beating twelve egg whites by hand would be exhausting.
Preparing the Cake:
- Crack eggs carefully, ensuring no yolk gets into the whites.
- Use an egg separator or your hands to separate egg whites from yolks.
- Place egg whites in a large mixing bowl.
To start making your angel food cake, preheat your oven to 350°F (175°C). You will need to separate twelve large eggs for this recipe. Separating yolks from egg whites can be tricky but is essential as any trace of yolk in the whites can prevent them from beating up correctly.
When separating eggs, it’s essential to crack them carefully and not get any yolk into the white. If you do get yolk in the white by accident, use a clean spoon or fork to scoop it out. If you’re struggling with separating eggs using your hands, you can use an egg separator tool that makes it easier and quicker.
Once all twelve egg whites are separated and placed in a large mixing bowl, let them sit at room temperature for about 30 minutes before beating because room temperature eggs whip up better than cold ones.
Mixing Egg Whites:
- Add cream of tartar and salt to whipped egg whites
- Beat on high speed until soft peaks form
- Gradually add sugar while continuing to beat until stiff peaks form
After letting the egg whites sit at room temperature for thirty minutes, add cream of tartar and a pinch of salt before using either handheld or stand mixer with whisk attachment. Start beating on high speed until soft peaks begin forming. Soft peaks are when lifting beaters out of mixture leaves small tips that flop over after standing upright momentarily.
Gradually add granulated sugar while still beating until stiff peaks form – which is when lifting beaters out of mixture leaves behind sharp points without flopping over.
Folding Flour Mixture:
- Sift cake flour onto beaten mixture
- Gently fold flour into mixture using a spatula
Once the egg whites are at stiff peaks, it’s time to add cake flour. Sift the cake flour over the beaten egg mixture and fold it in gently using a spatula. Do not overmix as this will deflate your batter and result in a denser cake.
Baking Angel Food Cake:
- Transfer batter into an ungreased angel food cake pan
- Smooth top with spatula
- Bake for 35-40 minutes until golden brown and toothpick inserted comes out clean
- Invert pan onto a cooling rack immediately to cool completely
Transfer your angel food cake batter into an ungreased tube pan – greasing can interfere with rising of the batter. Use a spatula to smooth out the top of your batter.
Bake for 35–40 minutes or until golden brown on top and toothpick inserted comes out clean.
When you remove your angel food cake from oven, immediately invert it onto a cooling rack. This allows air flow around the entire surface area so that it cools evenly without any lopsidedness or collapsing inwards.
Baking and Cooling:
Angel food cake is a light and airy classic dessert, with its signature delicate texture achieved through whipped egg whites, sugar, and cake flour. Pairing it with fresh strawberries provides the perfect balance of sweetness and juiciness to the cake. To prepare angel food cake, use an ungreased tube pan and let it cool upside down for the best results. Once ready, slice up some fresh strawberries, add whipped cream, and garnish with powdered sugar or additional halved strawberries for an elegant finish.
Testing for Doneness:
- Insert a toothpick into the center of the cake to check if it’s done
- Toothpick should come out clean or with a few crumbs attached
When baking an angel food cake, it’s crucial to test for doneness before removing it from the oven. To do this, insert a toothpick into the center of your cake. If it comes out clean or with a few crumbs attached, your cake is ready.
If you notice any wet batter on the toothpick, return your angel food cake to the oven and bake for another five minutes before testing again.
- Allow angel food cake to cool upside down in pan
- This prevents collapsing by allowing air circulation
- Let cool completely before removing from pan
After testing that your angel food cake is done, you’ll need to let it cool thoroughly. The best way to do this is by letting it cool upside down in its pan.
When cooling an angel food cake upside down in its pan, gravity helps keep its shape intact and prevents collapsing once removed from the oven. Angel cakes have no leavening agents hence they depend entirely on egg whites’ volume beaten into them; thus cooling them inverted ensures they don’t lose their fluffiness.
Letting an angel food cake cool entirely in its pan can take anywhere between one hour and two hours depending on room temperature. Once cooled completely (check with finger touch), remove carefully by running a knife around edges of tube then gently lift out.
- Top cooled angel food cake with fresh sliced strawberries.
- Add whipped cream as desired.
Once you have removed your cooled Angel Food Cake from its tube pan successfully, slice up some fresh strawberries thinly and arrange them over each portion of sliced Angel Food Cake as desired.
You can also add whipped cream dollops or mounds as per preference since whipped cream adds extra flavor and creaminess to the dessert. You can also add sliced strawberries on top of whipped cream for an extra pop of color.
Angel food cake with strawberries is a light, delectable dessert that is perfect for spring and summer. It’s an easy recipe to follow, and once you’ve mastered it, you can experiment with different toppings such as blueberries or peaches.
- Wash fresh strawberries thoroughly
- Remove leaves and stems from strawberries
- Slice strawberries thinly
When adding strawberries to your angel food cake, it’s essential to prepare them correctly. Start by washing your fresh strawberries thoroughly under running water. Remember not to soak them since they can absorb too much water and become mushy.
Next, remove the leaves and stems from the berries using a paring knife or strawberry huller tool. Once you’ve removed the tops, slice your strawberries thinly so that they are easy to eat on top of each cake slice.
- Cut cooled angel food cake into slices
- Place sliced strawberries on top of each piece of cake
- Add whipped cream as desired
Once you have prepared your sliced Angel Food Cake, layer it with freshly sliced strawberries on top of each piece.
You can be creative when layering your angel food cake with slices of fresh strawberry by arranging them in a circular pattern or lining up in rows as per preference.
If you want extra creaminess, add whipped cream dollops or mounds between layers before topping off with more strawberry slices.
- Puree fresh or frozen strawberries in a blender.
- Add sugar and lemon juice for flavor.
A delicious way to add more strawberry flavor is by making a sauce that goes well with Angel Food Cake. Start by pureeing fresh or frozen unsweetened berries using a blender until smooth.
Afterwards, transfer pureed mixture into a small saucepan over medium heat while stirring continuously until heated through properly then add sugar (as per preference) and lemon juice for added flavor. Reduce heat before removing from stove-top.
- Garnish Angel Food Cake slices with whole or halved berries
- Dust powdered sugar over the top
To finish off your angel food cake recipe topped with strawberry sauce; garnish each slice of cake with a whole or halved berry for an extra pop of color and flavor.
You can also dust powdered sugar over the top of your angel food cake to give it an elegant look. This step is optional but adds a touch of sweetness and texture.
What ingredients do I need to make angel food cake with strawberries?
To make angel food cake with strawberries, you will need sugar, cake flour, salt, cream of tartar, 12 egg whites, vanilla extract, and sliced strawberries for topping. Be sure to separate the egg whites from the yolks and bring them to room temperature before starting the recipe.
How do I make angel food cake with strawberries?
Preheat your oven to 350°F and sift together sugar and cake flour. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Add the sugar mixture gradually and beat until stiff peaks form. Fold in vanilla extract and transfer the batter to a tube pan. Bake for 35-40 minutes until the top is golden brown and springs back when touched. Once cooled, slice and top with freshly sliced strawberries.
How do I ensure my angel food cake doesn’t collapse?
To ensure an airy and light angel food cake, beat the egg whites until soft peaks form and gradually add the sugar mixture while continuing to beat until stiff peaks form. Use a spatula to gently fold in the flour mixture to maintain the airiness of the batter. When transferring to the pan, tap it gently on the counter to release any trapped air bubbles. Once baked, invert the pan and let the cake cool completely upside down to prevent collapse.
Can I make angel food cake with frozen strawberries?
Yes, you can make angel food cake with frozen strawberries, but it is best to thaw them before using. Use a strainer to drain any excess liquid before using for topping to prevent the cake from becoming soggy. Fresh strawberries are recommended for the best taste and texture, but frozen strawberries can be a great alternative when fresh are not available.