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Angel Food Cake with Whipped Cream & Strawberries

Angel Food Cake with Whipped Cream & Strawberries

This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that’s perfect for entertaining!
Prep Time30 mins
Cook Time1 hr
Cooling2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Angel Food Cake, Cake & Cupcakes, Fresh Strawberries, Summer Dessert, valentine’s day dessert, whipped cream
Servings: 10 (One 10-Inch Cake)
Calories: 516kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Liquid Measuring Cups
  • High-Heat Scraper
  • KitchenAid 7-Speed Digital Hand Mixer
  • 10" Angel Food Cake Pan
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • 9" Wire Whisk
  • Glass Nesting Bowls
  • Cuisinart Fine-Mesh Sieve Set

Ingredients

THE CAKE, WHISK

  • 1 cup Sifted cake flour
  • 1 cup Sifted powdered sugar
  • ¼ tsp. Table salt

BEAT

  • 1 ¾ cups Egg whites (12–13 eggs), room temperature
  • 1 tbsp. Fresh lemon juice
  • 2 tsp. Cream of tartar
  • 2 tsp. Vanilla bean paste
  • 1 cup Granulated sugar

THE WHIPPED CREAM, WHIP

  • 2 cups Cold heavy cream
  • ¼ cup Powdered sugar
  • 1 tsp. Vanilla bean paste
  • 1 ½ lb. Fresh strawberries, hulled and sliced or quartered
  • 1 Recipe Strawberry Simple Syrup from Ruby-Berry Cocktail recipe

Instructions

  • Preheat oven to 325° with rack in bottom third.

The Cake

  • Whisk together flour, powdered sugar, and salt in a bowl.
  • Beat egg whites with an electric mixer on medium-low speed until frothy. Add lemon juice, cream of tartar, and vanilla; increase speed to medium, and continue beating until soft and billowy.
  • Gradually add granulated sugar, 2 Tbsp. at a time, while continually beating egg whites until soft peaks form.
  • Sift flour mixture over meringue, in four increments, gently folding with a whisk after each addition, until incorporated.
  • Gently pour batter into an ungreased 10-inch tube pan with a removeable bottom. Cut a spatula through the batter to release any air pockets.
  • Bake cake until the top is golden, cracks are dry, and it pulls away from the sides, 55–60 minutes.
  • Invert cake onto the neck of a bottle; cool completely before removing from pan, about 2 hours.

The Whipped Cream

  • Whip cream, sugar, and vanilla with an electric mixer until soft peaks form.
  • Serve cake with strawberries, syrup, and whipped cream.

Notes

Per serving, Calories: 516

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories516
  • % Daily Value *
  • Total Fat 18g 28%
    • Saturated Fat 11g 56%
  • Cholesterol 66mg 22%
  • Sodium 210mg 9%
  • Total Carbohydrate 80g 27%
    • Dietary Fiber 3g 12%
  • Protein 11g 22%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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