Angel food cake from a box mix just cannot compare to from scratch. It’s an entirely different experience. Angel food cake from scratch is a bit of a pain in the butt to make, granted, but is so worth the effort. And what is the best way to top an angel food cake? Well, that would be with whipped cream and strawberries of course. I upped the strawberry factor by adding some crushed, freeze dried strawberries to the whipped cream and it was a good decision. I don’t think you can ever have too much strawberry-ness.
If you have 12 egg whites that you are wondering what to do with…. look no further.
The folding of the egg whites is the trickiest part and can lead to disappointment if you collapse them OR if you don’t fold the flour in enough. Just have patience, go slow, and you should be okay.
Classic desserts like angel food cake are classics for a reason. They never go out of style.
Classic Angel Food Cake
1 1/2 cups cake flour
1/4 tsp salt
12 egg whites
1 1/2 cups fine sugar
1 1/2 tsp cream of tartar
1/2 tsp vanilla
1/2 tsp almond extract
2 cups whipping cream
3 Tbsp sugar
1/4 cup powdered freeze dried strawberries
extra whipped cream
(NOTE – If you do not have cake flour: measure out the 1 1/2 cups of all purpose flour, then scoop out 3 tablespoons and replace with 3 tablespoons of cornstarch.)
Preheat oven to 325.
Whisk together the flour and salt. Set aside
Set aside 3/4 cup of the sugar.
Place remaining 3/4 cup of sugar and the flour/salt mixture into a blender (or food processor). Process approx 1 minute to form fine powder. Set aside.
In a stand mixer: combine egg whites and cream of tartar. Beat on low for 1 minute. Increase to medium until stiff peaks just start to form. Slowly beat in the reserved 3/4 cup of sugar and the extracts. (This should take about 5 – 7 minutes)
Sift the flour mixture into the egg whites in 3 separate additions, folding in between additions. Do this gently so as not to deflate the whites!
Gently spread batter into an un-greased angel food cake pan.
Bake at 325 for 40 – 45 minutes. Top should be light golden brown and cake tester inserted near center should come out clean. (Depending on how your oven cooks it may take up to an hour to bake.)
Remove from oven and immediately turn upside down to cool. You can set it on a wine bottle or prop it up on cans. Be sure to support the center so it does not slide out if your pan has a removable bottom.) Let cool completely.
When cool, run a knife around the inside of the edge of the pan to loosen then invert onto a wire rack.
You can then run a knife around the bottom of the pan to remove the bottom piece. Invert onto serving platter.
Prepare whipping cream: Beat the whipped cream with the sugar and freeze dried strawberries until stiff peaks form.
Spread on sides and top of cake.
Decorate with strawberries and a pinch more freeze dried strawberry powder (optional).
Chill until ready to serve.
The texture of angel food cake is amazing. So fluffy but still cake-like.
It looks so fancy schamncy.
You can always serve with a bit more whipped cream and strawberries, of course.
Something for Valentine’s Day perhaps? Mother’s day? You’d definitely be the favorite if you made this for mom.
Just remember, be patient when folding the egg whites. Be gentle. Don’t over mix or you will deflate your whites and the cake won’t work. It’s a bit more challenging than a regular cake but you can do it!
Old fashioned recipes are the best!