Angel food cake is a low-fat and fluffy dessert that pairs perfectly with the sweet and tangy taste of fresh strawberry topping, making it a deliciously light and refreshing treat for any occasion. This dessert will satisfy any sweet tooth, whether alone or with whipped cream.
With the weather warming up and spring in full bloom, it’s time to swap out those heavy desserts for something light and airy – enter the Angel Food Cake with Strawberry Topping! It is a sweet and scrumptious treat that perfectly captures the season’s essence and boasts some health benefits that will make you feel less guilty about indulging. Plus, you can customize it to your liking by adding your favorite seasonal fruits – talk about a win-win situation! Trust me, this dessert is the ultimate springtime crowd-pleaser you won’t regret trying.
Light and Fluffy Texture
One of the key reasons Angel Food Cake with Strawberry Topping is the ideal dessert for spring is its light and fluffy texture. Unlike many other cakes, angel food cakes are made without butter or oil, which makes them incredibly light and airy. This gives the cake a unique texture that melts in your mouth and leaves you satisfied without being weighed down by heavy, greasy ingredients.
The secret to achieving this texture is egg whites. The cake batter becomes light by whipping the egg whites until they form stiff peaks and then folding them into the batter gently. The result is a cake that is delicious and easy to eat, making it perfect for warmer weather and outdoor gatherings.
Low in Calories and Fat
Angel food cake doesn’t just have a unique texture and flavor; it is also low in calories and fat. This makes it perfect for those seeking a healthier dessert option. Whether you are trying to lose weight or maintain a healthy lifestyle, angel food cake is an excellent choice.
With a few simple substitutions, you can make this dessert even healthier. Swap out the sugar for a low-calorie sweetener, or use fresh fruit instead of syrup. These small changes will reduce the calorie count and add more nutrients to your dessert. Plus, you can enjoy it guilt-free!
Tips on 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 it’s made of mostly egg whites and there is no baking powder or baking soda to help it rise, the egg whites will do all of the work, with the cake only having a cup of flour. As we know, egg whites are very delicate, so they need all the help they can get. So it is best to use a non-stick Angel Food Cake pan.
- Do make sure your egg whites are at room temperature. This helps the egg whites reach a greater volume when warm.
- 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 ensure 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 long to make, it requires some attention. You have to gently fold in the flour, which can take a few minutes, and 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 Toppings
This cake recipe is very versatile and pairs perfectly with in-season fruits. Spring brings a bounty of fresh fruits that can be paired with the airy texture of angel food cake, especially berries. The fresh berries’ tartness complements the cake’s sweetness, creating a perfect balance of flavors. Here are some cake toppings that would go well with the cake:
- Cherries
- Blueberries
- Cool Whip
- Blackberries
- Raspberries
- Lemon Curd
- Ice Cream
- Caramel Sauce
- Powdered Sugar
- Chocolate Ganache
- Sweetened Coconut Flakes
In conclusion, Angel Food Cake with Strawberry Topping is the ultimate springtime dessert that checks all the boxes – it’s light, refreshing, low-fat, and customizable to suit any taste preference. Whether you’re hosting a party or simply looking for a sweet treat to enjoy on a warm afternoon, this dessert will surely please. So why not try it and see why it’s a beloved classic that never goes out of style?
Recipe partially adapted from the Pioneer Woman
Commonly Asked Questions
No, a tube pan is necessary to make this cake as the center tube helps the cake bake evenly and rise properly. If you don’t have a tube pan, you can use a bundt pan as a substitute, but the cake’s texture and shape differ.
Yes, this cake can be frozen for up to 3 months if stored properly in an airtight container or wrapped in plastic wrap and foil. Thaw the cake at room temperature before serving.
Angel food cake is a sponge cake made primarily with egg whites, sugar, and flour. Its light and fluffy texture sets it apart from other cakes, achieved by whipping the egg whites until they are stiff and folding them into the batter. Unlike other cakes, this contains no butter or oil, making it a low-fat and low-calorie option.
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Angel Food Cake Recipe with Strawberry Topping
- Total Time: 55 mins
- Yield: 10–12 1x
Description
Enjoy a slice of this Angel Food Cake recipe with a Strawberry topping that is so light, airy, and angelic you would think it a sin eating this cake for dessert!
Ingredients
- 15 Whole Eggs, room temperature
- 1 tsp. Cream of tartar
- 1 c. cake flour, sifted
- 1 1/2 c. sugar, sifted
- 1/4 tsp. salt
- 1 tbsp. Vanilla extract
- 2 c. strawberries, sliced
- 2 tbsp. Sugar
- Garnish: Whipped cream
Instructions
- Preheat oven to 350 Degrees.
- In a large mixing bowl, separate the egg whites and the yolks. Be careful not to get any of the yolks in the egg whites. Using a handheld or standing mixer, beat the egg 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 egg whites become stiff, making a meringue, 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 the 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 the cake from the oven and place the cooking rack on top of the cake (where the bottom is showing). Flip upside down and allow to cool inverted. Once ready to remove from the 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 them in quarters. Place the sliced strawberries in a bowl, add the tablespoon of lemon juice, 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 and release some of their liquid. Serve a slice of the cake with a dollop of whipped cream and strawberries.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
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