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Light and Fluffy Strawberry Angel Food Cake

strawberry angel food cake - featured image
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A cloud-like, airy angel food cake infused with fresh strawberry puree, topped with a light strawberry glaze, perfect for a light yet indulgent dessert.

Ingredients

Scale
  • 12 large egg whites, at room temperature
  • 1 cup granulated sugar, divided
  • 3/4 cup cake flour, sifted
  • 1 1/2 teaspoons cream of tartar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 cup fresh strawberries, pureed
  • 1 tablespoon lemon juice
  • Powdered sugar, optional for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the lower third of the oven.
  2. Sift together 3/4 cup cake flour and 1/2 cup granulated sugar. Set aside.
  3. Rinse, hull, and puree 1 cup of strawberries with 1 tablespoon lemon juice in a blender until smooth. Set aside.
  4. In a clean, grease-free bowl, beat 12 large egg whites with 1 1/2 teaspoons cream of tartar and a pinch of salt on medium speed until frothy.
  5. Gradually add the remaining 1/2 cup sugar, a tablespoon at a time, then increase speed to high and whip until stiff, glossy peaks form.
  6. Gently fold in the vanilla extract and strawberry puree using a rubber spatula, being careful not to deflate the egg whites.
  7. Sift the flour-sugar mixture over the egg whites in three additions, folding gently after each addition until the batter is light and airy with no visible flour streaks.
  8. Pour the batter into an ungreased angel food cake pan and smooth the top gently.
  9. Bake for 35-40 minutes, or until the cake is golden and springs back to touch. Insert a toothpick to check; it should come out clean.
  10. Immediately invert the pan onto a bottle or funnel to cool completely upside down to prevent collapsing.
  11. Once cooled (about 1 hour), run a knife around the edges and unmold the cake.
  12. Dust the cake with powdered sugar and garnish with fresh sliced strawberries before serving.

Notes

Use room temperature egg whites for better volume. Avoid any oil residue on bowls or beaters. Fold flour gently to keep batter airy. Cool cake upside down to prevent collapsing. If strawberries are very juicy, reduce lemon juice slightly. For gluten-free, substitute cake flour with gluten-free baking mix.

Nutrition

Keywords: angel food cake, strawberry cake, light dessert, fluffy cake, homemade dessert, easy cake recipe, strawberry puree, low fat dessert

Find it online: https://eliplate.com/light-and-fluffy-strawberry-angel-food-cake-recipe-easy-homemade-dessert/