This light and fluffy Angel Food Cake is quite angelic along with this easy strawberry topping.
Angel Food Cake is the perfect guilt-free dessert that anyone can enjoy.
Braised Short Ribs. CHECK!
Beef Ragu. CHECK!
Angel Food Cake. CHECK!
I have a list of the dishes I want to make in my lifetime. I have made some of those dishes already, but there are more dishes that I plan to add to that list. Right now, I am still on a honeymoon with this Angel Food Cake. I have always wanted to make Angel Food Cake, but for some reason, I have been intimidated by making this cake recipe. I do not know why. I guess whipping up 12-15 egg whites automatically seems like it is a “fancy” cake and, as we all assume, “fancy” cakes are too hard to make. However, Angel Food Cake is quite the opposite. It is very easy cake to make, in fact. I think the hard thing about making Angel Food Cake is not eating the entire thing in one day. This cake is so good.
Do you want to know something weird? Okay, I hate Sponge Cake. I do not understand the life of me, WHY someone would want to eat something that tastes like a SPONGE! I mean, what is the point? Really?! It doesn’t melt in your mouth, it’s chewy, and it’s just really weird if you ask me. The irony is Angel Food Cake is quite sponge-like, but I love it! I love that Angel Food Cake is a dessert that doesn’t pack on the pounds. It is a guilt-free dessert! Sure there is sugar in the cake, but it isn’t a ton. Also, this cake is made up of mostly egg whites! There is only about a cup of flour in this cake so it really isn’t all that bad when you think about it. Angel Food Cake doesn’t have butter or oil, it is a very straightforward and easy cake recipe that is made up of egg whites, sugar, flour, and vanilla extract. Yep, that’s it! Now, if you want to make Angel Food Cake, the process is a bit different from other cake recipes.
Tips for making Angel Food Cake:
- Do not grease or spray the baking pan. As the cake bakes it needs to climb along the sides of the pan to achieve its height. Because its made of mostly egg whites and there is no baking powder or baking soda to help it rise and with the cake only having a cup of flour, the egg whites are going to do all of the work. As we know, eggs whites are very delicate so they need all the help they can get.
- Do make sure your egg whites are at room temperature. This just helps the eggs whites reach a greater volume when they are already warmed up.
- When it’s time to cool the cake, place the pan inverted on a cool rack (upside down). When you cool the Angel Food Cake, you want to make sure the cake doesn’t fall or go flat, so placing the pan where the exposed cake is on the bottom will help accomplish that.
- Make this cake when you have time to make a cake. Although Angel Food Cake doesn’t take a long time to make, it does require some attention. You have to gently fold in the flour, which can take a few minutes and you have to wait for those egg whites to reach stiff peaks, which can take nearly 7 minutes. So, again, it doesn’t take a long time to make this cake recipe, but it does need some hand-holding.
Angel Food Cake is the perfect cake to make if you are having some health-conscious dinner guests or if you want a dessert around the house that won’t make you feel heavy and bloated after eating a slice. This Angel Food Cake is light and airy and goes perfectly with a dollop of whipped cream and my strawberry topping!
Recipe partially adapted from the Pioneer Woman
- 15 Whole Eggs, room temperature
- 1 tsp. Cream of tartar
- 1 c. cake flour, sifted
- 1 ½ c. sugar, sifted
- ¼ tsp. salt
- 1 tbsp. Vanilla extract
- 2 c. strawberries, sliced
- 2 tbsp. Sugar
- Whipped cream
- Preheat oven to 350 Degrees.
- In a large mixing bowl, separate the eggs whites and the yolks. Be careful to not get any of the yolks in the egg whites. Using a handheld or standing mixer, beat the eggs whites until frothy (lots of bubbles but still somewhat loose) on medium speed. Add the cream of tartar and beat on high speed until the eggs whites become stiff, with stiff peaks, about 5 minutes.
- Reduce the speed to low-medium and slowly pour in the sugar. Once the sugar has been added, turn off mixer. In a separate bowl, whisk the sifted flour and salt and slowly fold in the flour, little by little, until well mixed. Finally, add the vanilla extract and fold in the mixture until there are no streaks. Pour the mixture into an UNGREASED Angel Food Cake baking pan. Bake in the oven for 30-35 minutes. Leave the door closed until about 30 minutes to check the cake.
- Remove cake from oven and place a cooling rack on top of the cake (where the bottom of the cake is showing). Flip upside down and allow to cool inverted. Once ready to remove from pan, take a knife along the edges of the cake to help the cake come out of the pan.
- For the topping: Cut the strawberries by removing the tops and cutting into quarters. Place the sliced strawberries in a bowl and sprinkle with sugar. Use a spoon and toss to coat the berries. Allow sitting at room temperature for, at least, 30 minutes. The sugar will dissolve the berries will release some of its liquid. Serve the cake with a dollop of whipped cream and strawberries.