Angel Food Cake
This homemade Angel Food Cake is perfection. Light, moist, airy, and absolutely delicious!
Servings: 12
Ingredients
Angel Food Cake
- 1 ¼ cups (125 g)sifted cake flour
- 1 ½ cups (300 g) granulated white sugar, divided
- 1 ½ 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 ounces strawberry spread, or jam/jelly preserves
- Cool Whip, optional
Instructions
Angel Food Cake
- Preheat oven to 350°F and locate your angel food cake pan. Do not butter or spray or grease the pan in any way.
- In a large bowl sift together ¾ cup (150 grams) of granulated sugar and the sifted cake 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 (¼ 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 ½ hours. While the cake is cooling, roast the strawberries.
- 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 offset spatula (or knife) along the bottom and remove. Set cake on cake stand.
Roasted Strawberries
- Increase the oven temperature to 400°F. Line a baking sheet with parchment paper.
- 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 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.