The texture of Angel Food Cake is uniquely light and squishy, unlike many traditional cakes I am used to baking. The addition of macerated strawberries and whipped cream makes this a dessert worthy of a special occasion.
*Having a digital kitchen scale and stand-mixer at home will make this project much easier.
Angel Food Cake with Strawberries & Whipped Cream
The texture of Angel Food Cake is uniquely light and squishy, unlike many traditional cakes I am used to baking. The addition of macerated strawberries and whipped cream makes this a dessert worthy of a special occasion. *Having a digital kitchen scale and stand-mixer at home will make this project much easier.
Ingredients
For the Angel Food Cake:
- 360 grams egg whites, from roughly 12 large whole eggs
- 10 grams vanilla extract
- Zest of ½ lemon
- 360 grams white granulated sugar, separated into two bowls with 180 grams of sugar in each bowl
- 2 grams ground nutmeg
- 1 tsp cream of tartar
- ½ tsp salt
- 140 grams cake flour
For the Strawberries:
- 1 pint fresh strawberries, washed and cut into bite-sized pieces
- 1 Tbsp white granulated sugar
- 2 mint leaves, cut into fine slices
- Zest of ½ lemon
- A tiny sprinkle kosher salt (less than 1/8 tsp)
For the Whipped Cream:
- 1.5 cups heavy whipping cream, kept cold
- 1 Tbsp white granulated sugar
- Zest of ½ lemon
Instructions
For the Angel Food Cake:
- Preheat oven to 370F.
- Using the whisk attachment on your stand mixer, whisk the egg whites with the vanilla extract until the mixture increases in volume by roughly 25%.
- Combine the lemon zest, the first 180 grams of sugar, nutmeg, cream of tartar, and salt and mix together to distribute evenly.
- Turn the mixer with the egg whites back on at medium-low speed, and slowly pour the dry sugar and spice mixture into the mixer in stages, until the egg whites reach a stage slightly between soft and medium peaks.
- Sift the second 180 grams of sugar and the cake flour together, and slowly incorporate that dry mixture into the whisked egg white mixture using a rubber spatula, using as few turns as possible to incorporate the flour.
- Gently pour the mixture evenly into an ungreased bundt pan, and gently even the mixture out with a rubber spatula.
- Bake at 370F for roughly 40-45 minutes, or until the cake is done and a cake tester inserted into the thickest portion of the Angel Food cake comes out clean.
- Remove from the oven and allow to cool for 5 minutes.
- Turn the cake out onto a serving plate that will accommodate the full size of the bundt pan and allow the cake to cool for roughly 45 minutes until you try to remove the bundt pan.
- Remove bundt pan and wait to cool for another 20 minutes before slicing.
- While you wait for the cake to cool, prepare your strawberries and whipped cream.
For the Strawberries:
- Combine the cut strawberries in a bowl with the sugar, mint, lemon zest, and salt.
- Allow the fresh strawberry mixture to sit while the cake cools.
For the Whipped Cream:
- Add 1.5 cups of cold heavy whipping cream to the cleaned stand mixer and whip using the whisk attachment until soft peaks form.
- Add the white granulated sugar and the lemon zest and continue whisking on medium-low speed until you have achieved your desired whipped cream consistency.
- Serve the Angel Food Cake in slices, topped with the macerated strawberries and a large spoonful of the freshly whipped cream.
Notes
Cream of tartar is a white powder that is often used in baking to help stabilize whipped egg whites. It is a natural byproduct of the wine-making process, and can be found in the baking or spice section of many grocery stores.
This cake will take great wrapped in plastic wrap for a few days after being made. Simply serve up a slice whenever you want with some of the leftover strawberries and whipped cream.
This cake will take great wrapped in plastic wrap for a few days after being made. Simply serve up a slice whenever you want with some of the leftover strawberries and whipped cream.