Can I make angel food cake without a tube pan?

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.

Can I freeze angel food cake?

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.

What is angel food cake, and what makes it different from other cakes?

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.

Angel Food Cake with Strawberry Topping

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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