Angel Food Cake
A delicate and cloud-like cake with a subtle citrus kick, the angel food cake is the eventual treat for those seeking a light yet flavorful dessert. Its airy texture is perfectly balanced by the tang of lemon zest, while the sweetened whipped cream elevates the entire experience with a smooth and luxurious finish.
Whether you’re hosting an afternoon tea or looking to impress guests with an elegant finale to a dinner, this cake will leave an impression. Lemon adds brightness to this classic angel food cake, making it the ideal flavor for a refreshing summer dessert or a zesty winter indulgence. Combining the tart zest of lemon with the sweetness of whipped cream creates a flavor profile that’s hard to resist.
Ingredients Breakdown
Each component of this angel food cake plays a crucial role in creating its signature lightness and flavor. The star ingredient, egg whites, is what gives the cake its fluffy texture. Whipping the whites introduces air into the batter, which creates a delicate and soft crumb. The addition of cream of tartar stabilizes the whipped egg whites, ensuring they hold their shape during the mixing and baking processes.
Cake flour is chosen for its low protein content, which helps maintain the cake’s tenderness. Unlike all-purpose flour, which can lead to a denser crumb, cake flour allows for a fine, light texture. Sugar, aside from adding sweetness, provides structure and helps aerate the batter when folded into the egg whites.
Strawberry zest is what truly sets this angel food cake apart. Freshly grated from ripe strawberries, it infuses the cake with natural berry oils that balance the sweetness and provide a vibrant, tangy finish. The strawberry extract deepens this flavor, ensuring the fruity aroma permeates every bite.
For the whipped cream, heavy cream forms the base, with powdered sugar adding a subtle sweetness that doesn’t overwhelm. A hint of Strawberry extract in the whipped cream mirrors the flavor of the cake, tying the two components together beautifully.
Step-by-Step Instructions for Success
Achieving the perfect Strawberry angel food cake is a process that requires careful attention to detail, especially in preparing the egg whites. Begin by separating the whites from the yolks meticulously, ensuring no yolk contaminates the whites, as even a small amount can prevent proper whipping. For best results, use an egg separator, and transfer each egg white individually into the mixing bowl to avoid waste.
Whipping the egg whites to stiff peaks is crucial. As you whisk them with cream of tartar and Strawberry extract, watch for the formation of peaks that stand up when the whisk is lifted. This stage ensures that the cake will rise properly and have a fluffy texture.
When folding the dry ingredients into the egg whites, be gentle. Over-mixing or using too much force can deflate the batter, resulting in a dense cake. Use a spatula to fold the flour mixture into the whipped egg whites in small increments, lifting from the bottom of the bowl to evenly incorporate without losing air.
Transfer the batter to an ungreased tube pan, which allows the cake to climb as it bakes, resulting in its tall, iconic shape. Avoid preheating the oven, as this slow and gradual rise in temperature ensures an even bake. Once the cake is golden brown and a skewer comes out clean, invert the pan immediately to cool, which helps the cake maintain its height and prevents collapse.
Recipe Tips & Frequently Asked Questions
How to prevent deflating the batter during mixing
- Always fold ingredients gently using a spatula, working from the bottom up in smooth motions.
Key signs to tell when the egg whites are whipped to stiff peaks
- The peaks should stand straight without collapsing, and the whites should have a glossy sheen.
What to do if the top of the cake is browning too quickly
- Loosely tent the cake with aluminum foil to prevent over-browning while the interior finishes baking.
Cooling the cake properly to avoid collapse
- Invert the pan immediately after removing from the oven. This ensures the cake retains its structure as it cools.
Can I use liquid egg whites from a carton?
- It’s not recommended as they often contain stabilizers, which can affect the texture and volume of the cake.
What should I do if my cake sinks in the middle?
- Ensure the egg whites are whipped to stiff peaks and avoid over-folding the batter, as this can lead to collapse.
How do I store leftovers properly to keep the cake fresh?
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap and refrigerate.
Can I make the whipped cream in advance?
- Yes, but it’s best to whip it just before serving to maintain its texture. If preparing ahead, store the whipped cream in the refrigerator in an airtight container.
Serving Suggestions
The Strawberry angel food cake is an ideal canvas for creativity when it comes to serving. For a clean and classic presentation, garnish the cake with thin Strawberry wedges or a light dusting of powdered sugar. For a more decadent option, pair it with fresh seasonal berries blueberries, raspberries, or strawberries add vibrant color and sweetness to balance the tangy Strawberry flavor.
If you’re feeling adventurous, drizzle the cake with a homemade Strawberry glaze for an extra citrus punch. This can be made by whisking together powdered sugar and fresh Strawberry juice until smooth. The glaze will seep into the cake, adding moisture and an extra layer of Strawberry goodness.
The angel food cake can also be served with a dollop of Strawberry whipped cream on the side. This velvety topping adds a rich contrast to the light and airy cake. For a more elegant finish, pipe the whipped cream onto the cake using a large piping tip and create a striking presentation for special occasions.
What to Serve With This Recipe
This angel food cake pairs beautifully with a range of beverages. A hot cup of tea, such as Earl Grey or a Strawberry herbal blend, complements the citrus flavors in the cake without overwhelming the palate. For a more indulgent pairing, try serving the cake alongside a frothy cappuccino or a chilled glass of Prosecco to elevate the dessert into a celebration-worthy experience.
If you’re preparing this angel food cake as part of a larger dessert table, consider pairing it with complementary desserts like a tart Strawberry sorbet or a rich berry compote. This angel food cake also works well as a centerpiece for afternoon tea gatherings, where lighter fare such as scones or finger sandwiches can round out the menu.
Storing and Making Ahead
Proper storage is essential to maintain the cake’s freshness. Once cooled, the cake can be stored at room temperature in an airtight container for up to 3 days. If you’ve decorated the cake with whipped cream, it’s best to refrigerate it to keep the cream stable. Place the cake under a dome or in a cake storage container to preserve its texture.
For those who like to plan ahead, the cake can be made a day in advance, though it’s best to add the whipped cream just before serving. The cake can also be frozen for longer storage. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. When ready to serve, thaw the cake at room temperature, and it will retain its light and fluffy texture.
Angel Food Cake
Ingredients
- 1½ cups egg whites from approximately 10-11 large eggs
- 1¼ cups cake flour 143g
- 1½ cups granulated sugar 300g
- 1 teaspoon cream of tartar 3g
- 2½ teaspoons lemon extract 10g
- Zest from two fresh lemons
- ¼ teaspoon salt
For the Sweetened Whipped Cream:
- 1½ cups heavy cream 360g
- ¼ cup powdered sugar 29g
- 1 teaspoon lemon extract 4g
Instructions
- Prepare your baking pan by using a straight-sided, non-stick tube or angel food cake pan. Leave the pan ungreased. Adjust your oven rack to a lower position—preferably the second to last—and ensure the oven is not preheated.
- Begin by separating the egg whites from the yolks with care, making sure no traces of yolk contaminate the whites. It’s recommended to use an egg separator for precision. As each egg white is separated, transfer it into a large mixing bowl, making sure each egg white is clear of yolk to ensure proper whipping later.
- In the mixing bowl, combine the egg whites, cream of tartar, and lemon extract. Using a stand mixer with a whisk attachment, whip the mixture at medium speed until stiff peaks are achieved. Once done, set aside.
- In another bowl, whisk together the cake flour, sugar, lemon zest, and salt, ensuring everything is evenly combined.
- Gradually fold the dry ingredients into the whipped egg whites in small increments, about ¼ cup at a time. Use a spatula to gently fold from the bottom of the bowl upward, making sure the mixture is fully incorporated without deflating the egg whites.
- Transfer the batter into your prepared pan, spreading it evenly. Smooth the surface of the batter gently with the back of a spoon, eliminating any air pockets that may have formed.
- Place the pan into the oven (still unheated) and set the temperature to 325°F. Bake the cake for 45 minutes to one hour, or until it’s golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the cake with aluminum foil.
- Once baked, immediately invert the pan upside down on the countertop, and allow the cake to cool completely, about 1 to 1½ hours. After cooling, run a thin knife around the edges of the cake to loosen it from the pan. If using a two-part angel food cake pan with a removable base, carefully lift the cake out of the pan, then use the knife to separate the cake from the core.
For the Lemon Whipped Cream
- Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10 minutes to chill.
- Once chilled, add the heavy cream, powdered sugar, and lemon extract to the bowl. Begin mixing on low speed, gradually increasing to medium-high, until stiff peaks form. This should take about 1½ to 2 minutes.
- For a decorative finish, apply the whipped cream with a piping tip, such as a large French tip (#869), and garnish with lemon wedges. If serving the cake with whipped cream, store it in an airtight container or under a cake dome in the refrigerator until you’re ready to serve, ideally within an hour or two.