Strawberry Angel Food Cake

Angel food cake is a dreamy and airy cake, and this strawberry version is extra divine. Successful angel food cakes rely on a few factors, all revolving around ensuring the mixture stays light and airy, and is able to rise easily.

Because liquidy strawberries would weigh the cake mixture down, this strawberry angel food cake utilizes powdered freeze-dried strawberries in both the batter and whipped cream. Fresh macerated strawberries with basil on top add an extra layer of strawberry flavor.

A few notes about this recipe:

• Make sure your freeze-dried strawberries are blended into a very fine powder. You may have a little extra left over (depending on how much of a strawberry flavor you want in the whipped cream part). You can add this to your yogurt in the morning to not waste the extra.
• The tube pan should be UNGREASED. This goes against most baking recipes, but the mixture sticks to the sides of the tube pan as it bakes, allowing for a higher rise. You will think it won’t come out, but I haven’t had a problem after loosening the sides.
• The crumb of angel food cake is delicate. If you are serving the whole cake right away, it is okay to top the cake with the whipped cream and strawberries. If it sits too long though with the topping, it will weigh the cake down a bit. To keep the cake as airy as possible, if you are only serving part of the cake, or not serving right away, I would recommend topping individual slices with the topping instead of the whole cake.
• Gently cut the cake with a serrated knife, a regular knife will not work as well

Strawberry Angel Food Cake

 

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Strawberry Angel Food Cake Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 8-10

Ingredients

• For the cake:
• 2 (0.7 to 1 ounce) packages freeze-dried strawberries
• ¾ cup cake flour
• 1¾ cup granulated sugar, divided
• ½ teaspoon salt
• 1½ cups egg whites (from about 10-12 eggs)
• 1½ teaspoons cream of tartar
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• For the topping:
• 1½ cups sliced strawberries
• 2 tablespoons sugar
• ¼ cup basil leaves, cut into thin ribbons
• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees F. Set aside a tube pan. DO NOT grease or spray it.
2. In a small blender or food processor, pulse freeze-dried strawberries into a very fine powder. Place in a bowl and set aside. You will use this for both the cake and the topping.
3. In a large bowl, sift together ¼ cup of the powdered strawberries, 1 cup sugar, flour, and salt.
4. In a clean bowl or bowl of a stand mixer, add egg whites and beat until lightened and frothy. Add cream of tartar, vanilla, and almond extract, beating to combine. As you beat the eggs, add remaining ¾ cup sugar, about 1-2 tablespoons at a time. Continue to beat until eggs are at a stiff peak stage.
5. Gently fold about ⅓ of the flour mixture in with the eggs, then fold in another ⅓, then the final ⅓, being careful to fold just until combined so the mixture doesn't deflate.
6. Pour the batter into the ungreased tube pan, using a spoon to smooth the top evenly.
7. Bake in preheated oven for about 25-30 minutes, until cooked and a toothpick inserted in the center comes out clean. Try not to open the oven unless needed.
8. Remove cake from oven and turn upside down, placing on a cooling rack to allow cake to cool. Let cool completely, about 1 hour.
9. Meanwhile, be making the toppings. In a medium bowl, stir together strawberries, granulated sugar, and basil. Set aside and let sit at least 15-30 minutes while the cake cools. As this sits, it will form a syrupy texture.
10. To make whipped cream, add heavy cream to a bowl and beat until thickened. Add powdered sugar, vanilla, and about 2 tablespoons of the powdered strawberry from above (to taste, add a little more if you want a stronger strawberry flavor). Beat until thickened to a whip cream consistency.
11. Once cake is cool, flip back over and run a thin knife or offset spatula along the edge of the pan to loosen. Invert onto a cake stand or plate. If serving right away, top with whipped cream and strawberries. If not serving the whole cake at once, cut sliced and top each slice with some of the strawberries and whipped cream. Cake is best cut with a serrated knife.

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