Description

This angel food cake is incredibly light, fluffy, and airy with a soft texture that melts in your mouth. Made with whipped egg whites and topped with whipped cream and fresh strawberries, it's the perfect dessert for spring and summer. (Makes a 8 - 10 inch flutted pan - 8 - 10 parts)

Ingredients

Angel Food Cake

250 g (2 cups) superfine sugar
9–10 egg whites, room temperature (about 300 g)
100 g (1 cup) cake flour
1 pinch salt
1 tsp cream of tartar (or lemon juice or white vinegar)
2 tsp vanilla extract

Whipped Cream

200 ml (1 cup) heavy cream, cold
2–3 tbsp confectioners' sugar
Fresh strawberries

Instructions

Angel Food Cake

Mix half of the sugar with the cake flour and sift the mixture at least twice.
Beat the egg whites until foamy. Add the vanilla extract, cream of tartar, and salt.
Add the remaining sugar gradually while mixing, then continue beating until stiff peaks form.
Fold the flour mixture into the meringue in several additions until fully incorporated.
Pour the batter into an ungreased tube pan.
Bake in a preheated oven at 350°F (180°C) for 30–45 minutes, or until the cake is golden on top.
Cool the cake completely upside down in the pan for at least 1 hour.
Release the cake from the pan with a thin knife and transfer to a serving plate.

Whipped Cream

Whip the cold heavy cream and confectioners' sugar until firm peaks form.
Serve the angel food cake with whipped cream, fresh strawberries, and a dusting of powdered sugar