Strawberry Angel Food Cake Recipe
Strawberry Angel Food Cake is light as a feather, not too sweet, tender and has a gorgeous pale pink color.
slices
Ingredients
- 1 oz Freeze Dried Strawberries
- 12 oz sugar (1 ½ cups, divided)
- 4 ½ oz cake flour (1 cup, see note)
- ¼ teaspoon salt
- 8 oz Strawberries (¼ cup)
- 2 teaspoons vanilla extract
- 12 large egg whites (14 oz)
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 350 °F. Have an angel food pan, ungreased, ready for the batter.
- Combine 1 oz Freeze Dried Strawberries with half the sugar in the bowl of a food processor. Process for 10-15 seconds to grind the strawberries to a powder. Add 4 ½ oz cake flour and ¼ teaspoon salt. Pulse a few times. Transfer to a small bowl and set the bowl aside.
- In the same food processor, puree 8 oz Strawberries. Strain the puree through a fine sieve to remove the seeds. You should have about 1/2 cup of puree after straining. Add 2 teaspoons vanilla extract to the puree and set it aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk 12 large egg whites on medium speed (#6-7) until frothy. Add 1 teaspoon cream of tartar and continue whipping until soft peaks form. With the mixer running, gradually add the remaining sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- With the mixer running on low, add the strawberry puree to the meringue and whip back to full peak. Remover the bowl from the mixer.
- Sift 1/3 of the flour mixture over the meringue and use a balloon whisk to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold until all the flour is incorporated. The batter will still be quite fluffy.
- Scoop the batter into the tube pan and spread to even layer. Bake until the cake is lightly browned and springs back when pressed or a toothpick inserted in the center comes out clean, about 35-40 minutes.
- Remove the pan from the oven and immediately invert the pan over a cooling rack. Leave the pan inverted until the cake is completely cool.
- Run a small spatula or paring knife around the sides of the cake to loosen and release the cake from the pan.
- The cake will keep, well-wrapped, at room temperature for several days.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Leftover slices of cake can be wrapped and frozen for up to 3 months.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!