How to get angel food cake out of the pan ?

When the cake is completely cooled, run a thin knife or flat spatula along the outside edge, trying to slide it in at once so as not to damage the cake. Do the same for the inside edge and unmold gently.

Can you make the angel food cake in a regular pan?

As it is rather fragile it is recommended to use a fluted tube pan but it is possible to do it in a regular pan. It just needs to be ungreased and unlined and not have an adhesive coating.

How to store angel food cake ?

This Angel cake recipe can be stored at room temperature for about 3 to 5 days covered with cling film or in a storage box.

How to prevent Angel food cake from collapsing?

It is very important to let the angel food cake cool completely upside down before unmolding it otherwise it will fall. Also be careful to respect the cooking time and above all to gradually whip up the whites to create a stable meringue.

Can I make the angel food cake in ahead of time?

You can also prepare the Angel cake in advance and keep it covered with cling film to preserve its freshness.

Angel Food Cake with Strawberries and Whipped Cream

Strawberry Angel food cake

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Author: Fadela
Total Time: 1 hour 10 minutes
Yield: 10 parts

Description

Recipe for strawberry Angel food cake, an light and fluffy sponge cake with an airy texture, with homemade whipped cream and fresh strawberries (for a 8 - 10 inch flutted pan - 8 - 10 parts)

Ingredients

Cake batter :

250 g (2 cups) Sugar - super fine
9 - 10 egg whites - room temperature - about 300 g
100 g (1 cup) Cake flour
1 pinch of salt
1 tsp cream of tartar or lemon juice or vinegar
2 teaspoons liquid vanilla extract

Whipped cream :

200 ml (1 cup) Heavy cream - full fat
2-3 tbsp. confectionner's sugar
Fresh strawberries

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Instructions

Angel food cake :

Start by mixing half the sugar with the cake flour and sifting it at least twice.
Place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat on medium speed until frothy.
Add the vanilla extract, cream of tartar, and pinch of salt and beat on medium-high speed.
Add the other half of the sugar one tablespoon at a time every 40 - 50 seconds to the mixture while keeping the mixer running on medium speed.
Then increase speed to high and beat for a few minutes (about 5 minutes) until you have a meringue with stiff peaks.
Add the flour mixture to the meringue in 4-5 additions and mix gently between each addition with a soft spatula.
Preheat the oven to 350°F / 180°C and pour the cake batter into the tube pan without greasing or lining it.
Bake for about 30 - 45 minutes until the cake is golden on top.
Remove the pan from the oven and place it upside down on a work surface and let it cool completely for at least 1 hour.
When cool, run a toothless knife around the inside and outside edges of the tube pan to release the cake from the pan and place it on a serving plate.

Whipped cream:

In a medium bowl, place the cold heavy cream with the confectionner’s sugar and mix with an electric mixer for about 3 minutes at medium speed until you get a firm whipped cream.
Serve the cake with the whipped cream, fresh strasberries and some icing sugar.