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strawberry angel food cake recipe

Strawberry Angel Food Cake Recipe

This strawberry angel food cake recipe is light, fluffy, and uses a bundt cake, leaving a pretty little fluted pattern. What could really be better than fresh strawberries and angel food cake to celebrate a special event or just the day, because...why not!?
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Course Dessert
Cuisine American
Servings 10
Calories 226 kcal

Equipment

  • 1 bundt cake

Ingredients
  

  • 1 cup cake flour I prefer King Arthur's all-purpose flour
  • 1/2 cup powdered sugar
  • 1 1/2 tsp cream of tartar
  • 12 large egg whites
  • 3 tsp vanilla extract
  • 1 1/4 cup raw sugar
  • 1 tbsp coconut oil for greasing the pan
  • 1 pint strawberries washed and halved
  • 2 tbsp powdered sugar

Instructions
 

Bake the Cake

  • Preheat the oven to 375 degrees Fahrenheit.
  • Use coconut oil to very lightly grease the pan.
    1 tbsp coconut oil
  • In a large sized bowl, sift flour.
    1 cup cake flour
  • Sift powdered sugar into the same bowl. Set to the side.
    1/2 cup powdered sugar
  • In another large bowl, crack and egg and drizzle the egg white into the bowl. Best way to do this is to crack the egg into two pieces and carefully transfer the yolk back and forth from one shell piece to the other so that the egg white lightly falls into the bowl. Throw away the yolk. Do this for all 12 eggs, and add to the bowl.
    12 large egg whites
  • Using a hand mixer, beat at maximum speed for 2 minutes.
  • Add cream of tartar. Beat until the egg whites get stiff. Move the beater back and forth, front to back, to make peaks with the egg whites.
    1 1/2 tsp cream of tartar
  • Add 1/2 of the raw sugar, continue beating the egg whites with the hand mixer until well combined. Add the other half of the raw sugar. Add the vanilla extract.
    1 1/4 cup raw sugar, 3 tsp vanilla extract
  • Continue beating the egg whites until they are well combined and have formed stiff peaks.
  • Add egg whites into the large bowl with flour and powdered sugar. Combine gently with a rubber spatula, folding into the flour.
  • Put cake batter into the bundt pan. Smooth top with spatula.
  • Bake for 35 minutes until toothpick comes out cleanly.
  • Allow to cool slightly, until safe to flip over bundt cake pan to remove cake. Use a butter knife to lightly loosen cake and remove from pan.

Strawberry Topping

  • Wash a pint of strawberries.
    1 pint strawberries
  • Slice the strawberries into halves or quarters depending on their size.
  • Line strawberries on top of cake and in the center of the cake, filling the hole.
  • Lightly dust the cake with powdered sugar.
    2 tbsp powdered sugar
  • Enjoy!!

Notes

Inspired by the All New Good Housekeeping Cookbook.

Nutrition

Calories: 226kcalCarbohydrates: 46gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 68mgPotassium: 233mgFiber: 1gSugar: 35gVitamin A: 6IUVitamin C: 28mgCalcium: 15mgIron: 0.5mg
Keywords angel food, cake, fluffy, light, strawberries, summer, treats
Tried this recipe?Let us know how it was!