Angel Food Cake
- Katelynn
- Aug 23, 2022
- 2 min read
1 ¼ cups (125 g)sifted cake flour
1 1/2 cups (300 g) granulated white sugar
1 1/2 cups (360 g) egg whites at room temperature (from about 12 large eggs)
1 teaspoon cream of tartar
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon pure almond extract
Roasted Strawberries
2 cups (250 g) sliced fresh strawberries
2 tablespoons maple syrup
¼ teaspoon ground cinnamon
10 oz of strawberry spread or jam/jelly preserves
Cool Whip
Angel Food Cake
Heat oven to 350°F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
In a large bowl sift together 3/4 cup (150 grams) granulated sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
Add the cream of tartar, lemon juice, vanilla, and almond extract and continue to beat until soft peaks form roughly 2-3 minutes.
Gradually beat in the remaining ¾ cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
You may need to scrape down the sides of the bowl.
Remove bowl from stand mixer.
Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
Pour the batter into the pan and run a metal spatula or knife through the batter in a zig-zag motion to remove any air pockets. Smooth the top and then bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
Next, use the offest spatula (or knife) along the bottom and remove.
Set cake on cake stand.
Roasted Strawberries
Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
Drizzle evenly with syrup and sprinkle cinnamon on top.
Roast strawberries at 400°F for 10-12 minutes or until berries are tender and have begun to release their juices.
Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
If the mixture seems too thick can add up to ½ cup warm water.
When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place the piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
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