culinary review

Simple Angel Food Cake with Strawberries

Last Modified: 06/26/12
First Published: 03/09/12
Views: 549
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Views: 549

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General Info
Servings: 8
Total Cost: $9.77
Cost Per Serving: $1.22
Total Calories: 3,647
Calories/Serving: 456
Flour, Cake 3/4 Cups 3.00 Ounces $0.16 372
Sugar, White Granulated 1 1/2 Cup 300.00 Grams $0.40 1,161
Egg White (12 whites) * 396.00 Grams $2.51 237
Cream of Tartar 1 Teaspoon 3.00 Grams $0.29 8
Lemon juice, fresh 1 1/2 Teaspoon 0.25 Ounce $0.08 2
Extract, Vanilla Pure 1 1/2 Teaspoon 6.50 Grams $0.31 19
Extract, Almond 1/2 Teaspoon 0.08 Ounce $0.38 5
Heavy Whipping Cream 36% (topping) 2 Cups 480.00 Grams $2.25 1,600
Sugar, White Granulated (topping) 3 Tablespoons 37.50 Grams $0.05 145
Strawberries (topping) 2 Cups 304.00 Grams $3.33 98
I wanted to make a special dessert for Father's Day, something we haven't had in a long time but still delicious, homemade, light and summery. A dessert that complemented our tasty BBQ dinner. My mother used to make a wonderful angel food cake with cherries and whipped cream, so that was the inspiration for this dessert.
So the first thing was to purchase an angel food cake pan. Since the recipe called for about 16 cups filled, I knew I wanted something larger than the one I had. I had read some reviews about pans but finally I purchased a 2 piece tube pan that worked out perfectly. The recipe was really easy and I made sure I had everything on hand.
I wanted a whipped cream icing to make it a little more special instead of a glaze, so I folded thinly sliced strawberries into the heavy cream. It was a little tricky and should I say messy and thick, but delicious. I also added whole strawberries to the top and around the plate for a little color and texture. It certainly tasted better than it looked and now it's sure to be a favorite - with or without the whipped cream. Fluffy, airy, delicate and simple comes to mind for this angel food cake - the recipe came from America's Test Kitchen, since they're always so dependable and solid.
3/4 cup cake flour
1 1/2 cups sugar
12 large egg whites room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Whipped Cream Icing
2 cups whipped cream
3 tablespoons sugar
2 cups thinly sliced strawberries 
  • Heat the oven to 325 degrees.
  • Line a tube pan with parchment paper on the bottom, but do not grease. 
  • Whisk flour and 3/4 cup sugar in a medium bowl for later.
  • Whip the egg whites in an electric mixer until foamy, (low speed) then add cream of tartar and salt. Increase speed, adding 3/4 sugar slowly until shiny, then add lemon juice, vanilla and almond extracts.
  • Sift flour over the egg whites slowly to incorporate
  • Pour the batter into tube pan & tap lightly
  • Bake 50 - 60 minutes turning halfway
  • Invert over wine bottle ( the wine bottles I had wouldn't fit - so I turned it on its side for a few minutes and then using a knife pried the cake out. 
  • Peel off parchment
  • Whip the cream and sugar until soft peaks appear and then fold in strawberries with a spatula.
Frost with cream and serve