Are you ready for this? Cake so fluffy and light, it’s just magical. I’ve had the pleasure of eating many slices of Angel Food Cake over the years, thanks to my mom and mother-in-law, but I’d never actually made one until now. Nailed it! I just love it so much. Quinn’s a big fan, too. I’m already thinking this might be the perfect cake to make for her birthday in April 🙂
- Angel Food Cake
- 12 egg whites, room temperature (crack the whites in a bowl and let them sit at room temperature for at least an hour)
- 1 teaspoon vanilla (I used clear vanilla)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup AP flour
- 3/4 cup powdered sugar
- Strawberry Sauce
- 1 pint of strawberries
- 1/3 cup granulated sugar
- Preheat oven to 350 degrees Fahrenheit.
- With a stand mixer or hand mixer on medium-speed, beat together the room temperature egg whites with vanilla, cream or tartar, and salt for a couple of minutes, until the mixture becomes foamy.
- With the mixer on, gradually mix in the granulated sugar. Continue beating until medium peaks form (this takes around 5 minutes).
- In a separate bowl, sift together the flour and powdered sugar.
- Fold the flour mixture into your stiff egg whites until just combined.
- Carefully spoon the batter into an ungreased Angel Food Cake Pan or tube pan. Run a butter knife through the batter to help get rid of air bubbles. Bake for around 35 minutes, until the top is a nice golden brown.
- Remove from oven and invert the pan on a wire cooling rack. Allow the cake to cool. Use a knife to help release the cake from the pan. Use a serrated knife to slice the cake.
- Combine the strawberries and sugar in a sauce pan and heat over medium-heat, stirring occasionally, for about 15 minutes. I used whole frozen strawberries and mashed them up a little bit at the end. Allow the sauce to cool.
- Top each slice of cake with the strawberries. Store sauce in the refrigerator.
Allow the egg whites to come to room temperature for at least an hour.
Add the vanilla, salt, and cream of tarter to the egg whites. Beat this mixture together on medium-speed for about 3 minutes, until the mixture is foamy.
With the mixer on medium-speed, slowly sprinkle in the sugar and continue beating.
Whip until medium peaks from.
Sift together the flour and powdered sugar.
Gently fold the flour mixture into the egg white mixture until just combined.
Carefully spoon the batter into the cake pan.
Run a knife through the batter to help get rid of air bubbles.
Bake at 350 degrees for 35 minutes. Done!
Invert the pan on a wire cooling rack and allow the cake to cool completely before using a knife to help you release the cake from the pan. Slice with a serrated knife and top with strawberries. Eat up!
To make the strawberry sauce, combine the strawberries and sugar in a saucepan and cook over medium heat for about 15 minutes. Remove from heat and cool. Store in the fridge.
Angel food cake is my favorite cake of all time but I haven’t had much success in making one myself. I think I’ll try this one since you have the step by step pictures.
<3 Look do decadent with those strawberries.
Best wishes making the cake, I hope you love it! Let me know if you have any questions. Thanks for stopping by 😊