angel food cake, cream, strawberries, vanilla
Cakes & Cupcakes
Strawberry and Cream Angel Food Cake
This featherlight cake gets dressed up with some sweetened whipped cream and strawberries.
Have you tried an angel food cake yet? If you haven't, I implore you to do so. The sponge has no butter or oil, so is incredibly fluffy and light. It is the perfect base to add other flavours, and here I have opted for strawberries and cream.
Billowy, pillowy, light, fresh – all the feels of summer. This cake is truly showstopping, and it is also a lot easier to make than you may think. It's still one of my favourites to date – quite dangerous though, as it's incredibly light, so you often don't stop at the first slice!
The recipe
Strawberry and Cream Angel Food Cake
adventureswithsugar.com/strawberry-and-cream-angel-food-cake/
Method
Method: angel food cake
- Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. 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.
- Sift the dry ingredients: Sift the cake flour, cornflour and half of the sugar together three times and set aside.
- Whip the egg whites: Place the egg whites, cream of tartar and salt in a bowl with a whisk attachment and beat until soft peaks form.
- Add the sugar: Then, a tablespoon at a time, begin to add in the rest of the sugar. Only add the next tablespoon when all the sugar has dissolved. Whip until a stiff meringue has formed.
- Add the vanilla: Add in the vanilla extract and continue to whip.
- Fold in the dry ingredients: 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.
- Fill the tin: Gently spoon the batter into the ungreased tin and smooth the top.
- Bake: Bake for 30 – 40 minutes, or until a skewer inserted comes out clean.
- Cool upside down: Immediately invert the cake and let it cool, to prevent the cake from collapsing.
- Turn out: Only remove the cake from the tin once fully cooled.
Method: strawberries and cream
- Prepare the strawberries: Slice 250g of the strawberries into bite-size chunks. Sprinkle 2 tablespoons of icing sugar onto them and toss to combine. Set aside.
- Whip the cream: Whip the cream until soft peaks form, then add in the remaining two tablespoons of icing sugar and whip until stiff peaks.
- Split the cake: When the cake has completely cooled, slice it in half.
- Fill the cake: Spread half of the whipped cream on the bottom layer and spread the chopped strawberries around.
- Top with cream: Cover with the top half of the cake and top with whipped cream.
- Decorate: Slice the remaining strawberries in half and use to decorate the cake.
- Store in the fridge: Once iced, keep refrigerated.
Comments (2)
Janet Smithers
Hi, could I half this recipe and make it I'm a 8" tin?
Suvar Baker
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 :)
Leave a comment