Whipped cream or Cool Whip
Fresh mint leaves for garnish
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) . Grease and flour an angel food cake pan, ensuring no grease touches the sides so the cake can rise properly. Alternatively, use a nonstick tube pan.
Step 2: Sift Dry Ingredients
In a medium mixing bowl, sift together the powdered sugar , flour , cream of tartar , and salt . Set aside.
Step 3: Beat the Egg Whites
In a large mixing bowl, beat the egg whites on medium speed until frothy. Gradually increase the speed to high and continue beating until soft peaks form.
Add the vanilla extract and almond extract (if using), then continue beating until stiff, glossy peaks form. Be careful not to overbeat—the mixture should still be smooth and shiny.
Step 4: Combine Wet and Dry Ingredients
Gently fold one-third of the beaten egg whites into the dry ingredients to lighten the mixture.
Gradually fold in the remaining egg whites in two parts, being careful not to deflate the batter. Use a spatula and work in a circular motion from the bottom up.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Avoid shaking the pan to prevent deflating the batter.
Place the pan in the preheated oven and bake for 35–40 minutes , or until the cake is golden brown and springs back when lightly pressed.
Once baked, immediately invert the pan onto a bottle or cooling rack to cool completely. This prevents the cake from collapsing.
Step 6: Prepare the Strawberries
While the cake cools, toss the sliced strawberries with granulated sugar in a small bowl. Let them macerate for 10–15 minutes to release their juices.
Step 7: Assemble the Cake
Once fully cooled, carefully remove the cake from the pan by running a knife around the edges. Place it on a serving plate.
Slice the cake horizontally into two layers if desired. Spread a layer of macerated strawberries and their juices between the layers or atop the cake.
Decorate the top with additional strawberries, whipped cream, and fresh mint leaves for a beautiful presentation.
Tips for Making Perfect Strawberry Angel Cake
Room Temperature Egg Whites : Bring the egg whites to room temperature before beating—they whip up fluffier and hold their shape better.
Sift Flour Twice : Sifting ensures no lumps remain, which helps achieve the lightest possible texture.
Don’t Overmix : Fold gently to preserve airiness; overmixing will lead to a dense cake.
Use Fresh Strawberries : Ripe, juicy strawberries provide the best flavor and color. Adjust sugar based on their natural sweetness.
Add Extra Toppings : Drizzle with chocolate sauce, sprinkle shredded coconut, or add a dollop of lemon curd for extra zing.
Final Thoughts
This Strawberry Angel Cake is a celebration of springtime flavors wrapped in a cloud-like dessert. Its delicate crumb, vibrant berries, and customizable toppings make it ideal for everything from birthday parties to casual get-togethers. So gather your ingredients, fire up the oven, and enjoy the magic of this heavenly creation!
If you loved this recipe, explore more light yet flavorful desserts on our website. From fruit tarts to meringue kisses, we’ve got everything you need to satisfy your sweet tooth while keeping things fresh and elegant. Happy baking!
ADVERTISEMENT
