This angel food cake with strawberries is one of those desserts I don’t make often, but when I do, I keep it simple and precise. This recipe is perfect for a teatime snack, or even parties and more elegant get-togethers.
If you enjoy light potluck desserts like this, you might also want to try something like this No-Bake Strawberry Cream Cheese Pie (Cheesecake). Now for the Angel food cake, as promised!
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Video Tutorial
Try This Angel Food Cake
I remember the first time I tried making something like this, I was honestly a bit nervous. It’s very different from the kind of cooking I usually do. But once you understand how it works, it becomes much easier.
Since I’m more of a savory cook, recipes like this are perfect for me because they don’t require too many ingredients but still feel really special when they turn out right.
This is one of those cakes that looks amazing and is actually quite straightforward if you follow the steps properly.
Why You’ll Love This Recipe
- I like how light it feels: It’s not heavy at all, which I really appreciate.
- Simple ingredients: Nothing complicated, just basics that work well together.
- Looks impressive: Even though it’s simple, it feels like a proper dessert.
- Good for sharing: I usually make this when I know people are coming over.
- Not overly sweet: Which I personally prefer.
Ingredients
- Egg whites: The base of the cake and what gives it that airy texture.
- Cake flour: Keeps the texture soft and delicate.
- Sugar: Sweetens and helps create structure.
- Cream of tartar: Helps stabilize the egg whites.
- Vanilla extract: Adds a soft, classic flavor.
- Almond extract (optional): I like this for a slight nutty note.
How to Make Angel Food Cake With Strawberries
1. Preheat the oven to 375°F (190°C).
2. Place the flour and 1 cup (200g) of superfine sugar in a food processor and pulse until aerated, fine, and powdery. Then sift into a large bowl and set aside.
3. In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk egg whites, cream of tartar, salt, vanilla extract, and almond extract if used, on medium-low speed until foamy, about 1 minute. Then increase the speed to medium-high and add the remaining ¾ cup of sugar, one tablespoon at a time. Mix until glossy and stiff peaks form, about 5-6 minutes.
4. Add the flour mixture, ½ cup at a time, and gently fold with a rubber spatula after each addition. Don't overwork the batter, or the cake could deflate. Fold just until combined.
5. Spoon the batter into a 9 or 10.5-inch (23 or 27cm) springform tube or tube pan. The smaller the pan, the higher the cake will turn out, and the bigger the pan, the lower the cake will turn out. I used a 10.5-inch springform tube pan.
6. To remove any air bubbles, run a knife (take care not to scratch the pan) or wooden skewer through the batter. Do not stir.
7. Bake for about 35-45 minutes or until golden brown and the top bounces back to the touch.
8. Then remove the cake from the oven and cool it on a wire rack upside down for about 3-4 hours.
9. To remove the cake from the pan, run an offset spatula around the edges, and remove the springform pan's ring, or tap the tube pan on the counter upside down until the cake comes out. Cut with a long, sharp knife and dust with powdered sugar if desired.
Expert Tip: I always make sure everything is clean and grease-free before starting. It really affects how the egg whites whip.
Tips For Success
- Be sure that all bowls and the baking pan you use are free from any grease or fat of any kind. Otherwise, the egg whites don't whip up during mixing, or the cake doesn't rise during baking.
- Use only room-temperature egg whites to create the fluffiest texture.
- The sugar/flour mixture needs to be light and aerated when adding it to the egg whites.
- Don't overmix the egg whites. They should be glossy and hold a firm, stiff peak. Overmixing could lead to grainy egg whites, and the cake would not rise in the oven.
- Fold the sugar/flour in 3-4 additions carefully into the egg whites just until combined. Don't overwork the egg whites, or the mixture could deflate.
- Let the cake cool upside down so that it stays in shape and doesn't deflate during the cooling process.
- Remove the baked cake from the pan after 3-4 hours.
What Can You Serve With This?
- Fresh berries
- Whipped cream
- Light fruit sauce
- Powdered sugar
FAQs
Usually this happens because the egg whites weren’t whipped properly, or the batter was overmixed.
Yes, I wouldn’t skip it. It helps stabilize everything.
Yes, I usually make it the day before if needed.
Recipe
Angel Food Cake With Strawberries
Ingredients
- 1 cup cake flour, spooned and leveled
- 1 ¾ cups superfine sugar (caster sugar), divided
- 1 ½ cups egg whites, at room temperature - about 12 large
- 1 ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract - optional
Instructions
- Preheat the oven to 375°F (190°C).
- Place the flour and 1 cup (200g) of superfine sugar in a food processor and pulse until aerated, fine and powdery. Then sift into a large bowl and set aside.
- In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk egg whites, cream of tartar, salt, vanilla extract, and almond extract if used, on medium-low speed until foamy, about 1 minute. Then increase the speed to medium-high and add the remaining ¾ cup of sugar, one tablespoon at a time. Mix until glossy and stiff peaks form, about 5-6 minutes.
- Add the flour mixture, ½ cup at a time, and gently fold with a rubber spatula after each addition. Don't overwork the batter, or the cake could deflate. Fold just until combined.
- Spoon the batter into a 9 or 10.5-inch (23 or 27cm) springform tube or tube pan.* To remove any air bubbles, run a knife (take care not to scratch the pan) or wooden skewer through the batter and bake for about 35-45 minutes or until golden brown and the top bounces back to the touch.
- Then remove the cake from the oven and cool it on a wire rack upside down for about 3-4 hours. To remove the cake from the pan, run an offset spatula around the edges, and remove the springform pan's ring, or tap the tube pan on the counter upside down until the cake comes out. Cut with a long, sharp knife and dust with powdered sugar if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month.
Notes
Taste & Texture
Light, airy, and soft with a delicate sweetness and a cloud-like texture.Cooking Time and Temperature
I bake this at 375°F (190°C) for about 35–45 minutes. I always check the top to make sure it springs back.Serving Recommendations
I usually keep it simple with berries or a light dusting of sugar. Sometimes I add whipped cream if I want it a bit more indulgent.Recipe Variations and Substitutions
- Skip almond extract if you prefer a pure vanilla flavor.
- Serve with fruit for extra freshness.
Proper Storage Tips
- Store in an airtight container for up to 3 days. Freeze for up to 1 month.
- Keep in the fridge if you want it to last longer.
- Freeze slices if needed.
Pro Tips
- I always use room temperature egg whites; it makes a big difference.
- I don’t rush the mixing process, especially when whipping the egg whites.
- I fold gently, otherwise the batter loses all that air.
Video
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Siti Aishah Abdullah
HI, angel cake is a family favorite. Learning to bake it is passed among members of the family and the younger generations. Except for a 1/4 cup difference in cake flour (our recipe we learned in high school uses 11/4c) the recipe we use is the same. We haven't tried any variations. One question my son and his wife have is on making the angel cake as cupcakes. Have you tried this? Any suggestions or tips. Thank you.
Sabine
Hi, Yes, it's possible to make cupcakes. Fill the cupcake liners 2/3 full and bake for about 18-20 minutes. I hope that helps!
Siti Aishah Abdullah
Thanks for the quick reply. Several of us will try it soon.