Are you dreaming of a dessert that's both elegant and effortlessly delicious? Look no further! This angel cake with strawberries recipe is the perfect answer. Light as a feather, yet bursting with fresh strawberry flavor, this homemade cake is surprisingly easy to make and guaranteed to impress. It's the ideal treat for a special occasion or a simple weeknight indulgence. Get ready to enjoy this beautiful and delicious dish, perfect for those seeking easy recipes and healthy meals without compromising on taste.
Ingredients:
For the Angel Food Cake:
- 1 ½ cups (150g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pinch of salt
For the Strawberry Topping:
- 1 pint (around 250g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
Instructions:
Making the Angel Food Cake:
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Preheat & Prepare: Preheat your oven to 350°F (175°C). A 10-inch ungreased tube pan is crucial for a successful angel food cake – do not grease it!
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Sift Dry Ingredients: Sift the cake flour and granulated sugar together three times to ensure a light and airy texture. This step is essential for achieving the perfect light and fluffy cake.
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Whip Egg Whites: In a large, clean, and grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the cream of tartar and salt, continuing to beat until stiff, glossy peaks form.
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Gently Fold in Sugar: Gradually add the sifted sugar to the egg whites, folding gently but thoroughly after each addition. Be careful not to deflate the egg whites.
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Add Extracts: Stir in the vanilla and almond extracts (if using).
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Incorporate Flour: Gently fold in the sifted flour in three additions, being very careful not to overmix. A few lumps are okay; overmixing will result in a tough cake.
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Bake: Pour the batter into the ungreased tube pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
Making the Strawberry Topping:
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Combine Ingredients: In a medium bowl, gently combine the sliced strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes to allow the strawberries to release their juices and soften slightly. This creates a delicious, naturally sweet topping.
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Assemble: Once the cake is completely cool, carefully remove it from the pan. Top with the macerated strawberries and serve immediately or chill for later.
Tips for Success:
- Room Temperature Eggs: Using room temperature egg whites is vital for achieving maximum volume.
- Gentle Folding: Avoid overmixing the batter, as this will result in a tough cake.
- Don't Grease the Pan: Greasing the pan will prevent the cake from rising properly.
- Cool Upside Down: Cooling the cake upside down prevents it from collapsing.
Variations:
- Lemon Angel Cake: Add the zest of one lemon to the batter for a zesty twist.
- Berry Medley: Use a mix of berries instead of just strawberries.
- Whipped Cream: Top with whipped cream for an extra decadent touch.
Nutritional Information (per serving, approximate):
This will vary based on the size of your servings. A general estimate for a slice of angel food cake with strawberries is approximately 200-250 calories, with varying amounts of protein, carbohydrates, and fat depending on the ingredients used. This is a relatively lighter dessert option compared to many other cakes.
This angel cake with strawberries is a stunning and delicious dessert, perfect for any occasion. The delicate texture of the cake paired with the sweet and juicy strawberries is a match made in heaven. Enjoy this easy and healthy recipe!