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Fluffy Angel Food Cake Recipe with Easy Fresh Strawberry Sauce and Whipped Cream

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A light and airy angel food cake paired with a fresh strawberry sauce and homemade whipped cream, perfect for celebrations or a sweet treat any day.

Ingredients

Scale
  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups (300g) fresh strawberries, hulled and halved
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the middle position.
  2. Sift 1 cup (120g) cake flour with ¾ cup (150g) granulated sugar. Set aside.
  3. In a large, clean bowl, whisk 12 room temperature egg whites with 1 ½ teaspoons cream of tartar and ¼ teaspoon salt on medium speed until soft peaks form (3-5 minutes).
  4. Gradually add the remaining ¾ cup (150g) sugar to the egg whites, a tablespoon at a time, beating on high until stiff, glossy peaks form (4-6 minutes).
  5. Fold in 1 teaspoon vanilla extract gently.
  6. Using a spatula, carefully fold the sifted flour and sugar mixture into the egg whites in three parts, using a gentle folding motion (5-7 minutes).
  7. Pour the batter into an ungreased 9-inch angel food cake pan and smooth the top lightly.
  8. Bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Immediately invert the pan onto a bottle or cooling rack and let hang upside down for at least one hour.
  10. While the cake cools, prepare the fresh strawberry sauce by mashing the halved strawberries with sugar and lemon juice. Let sit for 15-20 minutes.
  11. For the whipped cream, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to serve.
  12. Once the cake is completely cooled, run a knife around the edges to loosen it, then carefully remove from the pan and place on a serving plate.
  13. Serve slices topped with fresh strawberry sauce and a generous dollop of whipped cream.

Notes

Use room temperature egg whites for better whipping. Add sugar slowly to avoid deflating the egg whites. Do not grease the pan to allow the cake to cling and rise properly. Invert the cake to cool upside down to prevent collapsing. Substitute gluten-free flour for gluten-free option and coconut cream for dairy-free whipped topping. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: angel food cake, fluffy cake, strawberry sauce, whipped cream, light dessert, easy cake recipe, celebration cake

Find it online: https://dahliadishes.com/fluffy-angel-food-cake-recipe-with-easy-fresh-strawberry-sauce-and-whipped-cream/