Angel Food Cake with Strawberries and Whipped Cream

By MaryFrancesCooks
June 15, 2015
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Author Notes: My mother used to make this cake often for birthdays or for our Sunday dessert. It was my brother Greg’s, always requested birthday cake for his July 30th birthday. It never misses an ooooh or ahhhh when brought to the table. The towering presentation, light and refreshing coolness, was always a hit, particularly in late July in steamy St. Louis. This cake really isn’t hard, and it is so pretty, so light and so delicious!! MaryFrancesCooks

Serves: 12

Angel Food Cake

  • 1 cup cake flour
  • 3/4 cup sugar
  • 2 tablespoons sugar
  • 12 large egg whites, MUST be at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract

Cake Filling

  • 2+ cups heavy cream
  • 1 tablespoon powdered or confectioner’s sugar
  • 1 teaspoon vanilla
  • 12-16 ounces fresh strawberries, washed and dried. Save 5 – 6 perfect berries for the top decoration, hull and slice the others.
  1. Note: For those not used to making angel food cakes, do not get any yoke in the whites. If you do, throw it out and start over. A good thing to do is to separate the egg in a glass first. Then if no yoke, pour into your clean, totally grease-free bowl to whip. DO NOT GREASE PAN. Use a two-piece angel food cake pan.
  2. Pre-heat oven to 375°.
  3. Sift the cake flour and 3/4 cup + 2 Tbs. sugar; set aside.
  4. Combine the extracts in a small bowl; set aside.
  5. Beat egg whites, cream of tartar and salt until peaks form.
  6. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Remove bowl from mixer and fold in flour mixture and extracts slowly. You will add the flour in 5 or 6 additions, folding after each one. Make sure you fold in the sides and bottom of your mixing bowl.
  7. Spoon batter into an angel food cake pan. Move a knife through batter to remove air pockets.
  8. Bake 30-35 minutes or until top springs back when touched lightly with finger.
  9. Remove from oven and invert pan onto a liquor bottle to cool completely.
  10. To remove the cake from your pan take a flat metal cake spatula and insert it perpendicular in up an down motions around the rim of the cake pan just to get the ‘crust’ away from the pan.Then firmly spank the sides of your pan. Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert, using the same back and forth motion with the flat metal spatula. No need to cut around the center tube as you can just give the cake a gentle but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
  11. Cut the cake into 3 layers.
  12. Whip 2+ cups of heavy cream – lightly sweeten with a Tbs. of powdered sugar and a little vanilla. Ice each layer with the cream and cover with sliced fresh strawberries. Top with whole strawberries and serve right away with LOVE!

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