Description
A light and fluffy angel food cake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together cake flour and 3/4 cup of granulated sugar.
- In a separate bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add remaining sugar and vanilla extract, beating until stiff peaks form.
- Gently fold in the flour mixture into the egg whites.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until the cake is golden brown.
- Remove from the oven and invert the pan to cool completely.
- Once cooled, remove the cake from the pan and place on a serving platter.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Top the cake with whipped cream and sliced strawberries before serving.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Do not grease the pan, as the cake needs to cling to the sides to rise properly.
- Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberries, Cream, Angel Food Cake, Dessert, Summer Treat