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Strawberry Angel food cake

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5 from 2 reviews

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


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)


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


Angel food cake :

  1. Start by mixing half the sugar with the cake flour and sifting it at least twice.
  2. Place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat on medium speed until frothy.
  3. Add the vanilla extract, cream of tartar, and pinch of salt and beat on medium-high speed.
  4. 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.
  5. Then increase speed to high and beat for a few minutes (about 5 minutes) until you have a meringue with stiff peaks.
  6. Add the flour mixture to the meringue in 4-5 additions and mix gently between each addition with a soft spatula.
  7. Preheat the oven to 350°F / 180°C and pour the cake batter into the tube pan without greasing or lining it.
  8. Bake for about 30 - 45 minutes until the cake is golden on top.
  9. 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.
  10. 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:

  1. 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.
  2. Serve the cake with the whipped cream, fresh strasberries and some icing sugar.


Conservation: about 3 to 5 days at room temperature or in the refrigerator.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, cake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 201
  • Sugar: 28.9 g
  • Sodium: 285.9 mg
  • Fat: 3.8 g
  • Carbohydrates: 37.3 g
  • Protein: 4.5 g
  • Cholesterol: 11.5 mg