Indulge in the perfection of this homemade Angel Food Cake—light, moist, airy, and absolutely delicious! Topped with luscious roasted strawberries, this classic dessert is sure to impress your family and friends.
Important Tips for Making Angel Food Cake
When preparing this delightful cake, keep these key points in mind:
- Egg Whites: This recipe requires a significant amount of egg whites. Be sure to read the recipe thoroughly before starting.
- Proper Equipment: Use an angel food cake pan. Attempting to bake this cake in a bundt pan or any other pan may result in unsatisfactory results.
Common Mistakes to Avoid
One of the most common errors when baking angel food cake is not weighing the egg whites. For accuracy and the best results, always measure or weigh your egg whites. Eggs can vary greatly in size, so precise measurement is crucial.
Tips for Success
- Room Temperature Ingredients: Ensure your egg whites are at room temperature. This helps them whip up more easily and achieve greater volume.
- Separate Eggs Carefully: If possible, use fresh eggs, as they separate more easily. Separate the eggs while they are cold to prevent yolk breakage, then allow the whites to come to room temperature.
- Clean Mixing Bowl: Use a clean, dry mixing bowl free of any grease. Even a small amount of fat can prevent egg whites from whipping properly.
- Avoid Overbeating: Whip the egg whites until stiff, glossy peaks form. Overbeating can cause the egg whites to break down.
Roasted Strawberries
Roasting strawberries enhances their natural sweetness and flavor. Your kitchen will be filled with an irresistible aroma!
Smooth Strawberry Sauce Option: For a smoother sauce, puree the roasted strawberries in a blender or food processor. You may not need to add strawberry spread if you prefer a pure strawberry flavor.
The Perfect Angel Food Cake
This homemade angel food cake surpasses any store-bought version. Its light texture and delightful flavor make it a standout dessert that’s sure to become a favorite in your home.
Ingredients
Angel Food Cake
- 1¼ cups sifted cake flour (125 g)
- 1½ cups granulated white sugar, divided (300 g)
- 1½ cups 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 sliced fresh strawberries (250 g)
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- 10 ounces strawberry spread or jam/jelly preserves
- Whipped cream or Cool Whip, optional
Instructions
Angel Food Cake
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Locate your angel food cake pan. Do not grease the pan; the batter needs to cling to the sides to rise properly.
Mix Dry Ingredients:
In a large bowl, sift together 1¼ cups sifted cake flour (125 g) and ¾ cup granulated sugar (150 g). Set aside the remaining ¾ cup sugar for later.
Beat Egg Whites:
In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups egg whites at medium speed until foamy, about 2 minutes.
Add 1 teaspoon cream of tartar, 1 tablespoon fresh lemon juice, ½ teaspoon vanilla extract, and ½ teaspoon pure almond extract.
Continue beating until soft peaks form, approximately 2-3 minutes.
Add Sugar Gradually:
Gradually add the remaining ¾ cup granulated sugar (150 g), one tablespoon at a time, beating on medium-high speed until stiff, glossy peaks form.
Scrape down the sides of the bowl as needed.
Fold in Dry Ingredients:
Remove the bowl from the mixer.
Sift the flour mixture over the egg whites in small increments (about ¼ cup at a time).
Gently fold the dry ingredients into the egg whites using a rubber spatula. Be careful not to deflate the mixture.
Bake:
Pour the batter evenly into the ungreased angel food cake pan.
Run a metal spatula or knife through the batter to eliminate air pockets and smooth the top.
Bake in the preheated oven for 40-45 minutes, until the cake springs back when gently pressed and the top is lightly browned.
Cool:
Immediately invert the pan onto a wire rack or suspend it upside down using the pan’s feet or by placing the center over a bottle neck.
Allow the cake to cool completely in this position for about 1½ hours.
Remove from Pan:
Once cooled, run a thin knife around the sides and center tube of the pan to loosen the cake.
Gently remove the cake from the pan and place it on a serving plate.
Roasted Strawberries
Increase Oven Temperature:
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Prepare Strawberries:
Spread 2 cups sliced fresh strawberries (250 g) in a single layer on the prepared baking sheet.
Drizzle with 2 tablespoons maple syrup and sprinkle with ¼ teaspoon ground cinnamon.
Roast:
Roast in the oven for 10-12 minutes, until the strawberries are tender and juicy.
Combine with Spread:
In a medium bowl, place 10 ounces strawberry spread or jam.
Add the roasted strawberries to the bowl and mix with a fork until combined. If the mixture is too thick, add up to ½ cup warm water to reach the desired consistency.
Assembly
Serve:
Pour some of the strawberry sauce over the cooled angel food cake.
Slice the cake using a sharp serrated knife, using a gentle sawing motion to avoid compressing the cake.
Place slices on serving plates.
Garnish:
Top each slice with a dollop of whipped cream or Cool Whip, if desired.
Drizzle additional strawberry sauce over the top.
Enjoy this heavenly Angel Food Cake with Roasted Strawberries, a dessert that’s light as air and full of flavor!
