Description
Delight in this light and airy Strawberry Angel Food Cake, a perfect dessert combining the delicate sweetness of angel food cake with the fresh, vibrant flavor of strawberries. Made by folding a luscious strawberry puree into a classic egg white batter, this cake is baked to golden perfection and served with chantilly cream and fresh strawberries for an elegant finish.
Ingredients
Scale
Strawberry Puree
- 16 oz Strawberries (fresh or frozen)
- 1/2 cup Superfine Sugar
Cake Batter
- 12 large Egg Whites
- 1 1/2 cups Superfine Sugar
- 1 tsp Cream of Tartar
- 1 1/4 cups Cake Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Serving
- Chantilly Cream
- Fresh Strawberries
Instructions
- Prepare Strawberry Puree: In a saucepan, heat the strawberries with 1/2 cup of superfine sugar over medium heat until the berries become soft and release their juices. Transfer the cooked strawberries to a blender and puree until smooth. Set aside to cool.
- Preheat Oven: Set your oven to 350°F (180°C) to ensure it reaches the proper temperature for baking the angel food cake.
- Whip Egg Whites: Using a stand mixer, beat the 12 egg whites until they become frothy. Add the cream of tartar, which stabilizes the egg whites, and continue whipping until soft peaks form.
- Add Sugar and Fold Ingredients: Gradually add 1 1/2 cups superfine sugar to the egg whites, beating continuously until stiff peaks form. Gently fold in the cooled strawberry puree, sifted cake flour, salt, and vanilla extract until fully incorporated without deflating the batter.
- Bake the Cake: Spoon the batter into an ungreased tube pan, which allows the cake to cling to the sides and rise properly. Bake for 34 to 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Invert the cake pan and allow the cake to cool completely upside down, which helps maintain its height and texture. Once cooled, loosen the edges and remove the cake from the pan. Slice and serve with freshly whipped chantilly cream and fresh strawberries for a beautiful presentation.
Notes
- Do not grease the tube pan; the batter needs to cling to the sides to rise correctly.
- Ensure egg whites are at room temperature for better volume when whipped.
- You can substitute fresh strawberries with frozen, but thaw them thoroughly before cooking.
- Folding the puree and flour gently is crucial to avoid deflating the egg whites and keep the cake airy.
- Serve with chantilly cream made from heavy cream whipped with sugar and vanilla for best pairing.
