Strawberry and Cream Angel Food Cake

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This featherlight cake gets dressed up with some sweetened whipped cream and strawberries

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  • 120g cake flour
  • 1 tablespoon cornflour
  • 275g caster sugar, divided into two parts
  • 420ml egg whites
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 teaspoon vanilla extract


  1. Preheat the oven to 180 degrees Celcius. Prepare a 25cm angel food cake tin, by making sure it is free of any grease and oil. Do not grease or line the pan.
  2. Sift the cake flour, cornflour and half of the sugar together three times and set aside.
  3. Place the egg whites, cream of tartar and salt in a bowl with a whisk attachment and beat until soft peaks form.
  4. Then, a tablespoon at a time, begin to add in the sugar. Adding the next table spoon, only when all the sugar has been dissolved. Whip until a stiff meringue has formed.
  5. Add in the vanilla extract and continue to whip.
  6. Sift a quarter of the dry ingredients into the meringue, gently folding by hand to combine. Continue adding the dry ingredients a quarter at a time.
  7. Bake for 30 – 40 minutes, or until a skewer inserted comes out clean.
  8. Immediately invert the cake and let it cool, to prevent the cake from collapsing.
  9. Only remove the cake from the tin once fully cooled.


  • 500g strawberries
  • 500ml whipped cream
  • 4 tablespoons icing sugar


  1. Slice 250g of the strawberries into bite size chunks. Sprinkle 2 tablespoons of icing sugar onto them and toss to combine. Set aside.
  2. Whip the cream until soft peaks form, then add in the remaining two tablepoons of icing sugar and whip until stiff peaks.
  3. When the cake has completely cooled, slice it in half.
  4. Spread half of the whipped cream on the bottom layer and spread the chopped strawberries around.
  5. Cover with the top half of the cake and top with whipped cream.
  6. Slice the remaining strawberries in half and use to decorate the cake.
  7. Once iced, keep refrigerated.

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  • Reply
    Janet Smithers
    16 July, 2023 at 4:53 pm

    Hi, could I half this recipe and make it I’m a 8″ tin?

    • Reply
      16 July, 2023 at 11:15 pm

      Hi Janet
      I have not tested it out so I am unsure. It does require that you use an angel food cake tin, as the heat which runs through the centre tube is important to ensure an even bake. If the 8″ tin you refer to is an angel food cake tin, then I do not see why it would not work. It may require you to adjust the baking time though, as it is a smaller cake so may bake for a shorter time. I hope this helps somewhat. If you do try it out let us know, as it may help others. Happy Baking ­čÖé

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