Description
A light and airy angel food cake with fresh strawberries.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups fresh strawberries, sliced
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour and 1/2 cup of sugar. Set aside.
- In a clean bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form.
- Gently fold in the flour mixture, vanilla, and almond extract.
- Gently fold in sliced strawberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 35-45 minutes, or until a toothpick inserted comes out clean.
- Invert the pan and let cool completely.
- Once cooled, run a knife around the edges to release the cake.
- Serve with whipped cream, if desired.
Notes
- Make sure your bowl and whisk are very clean and free of any grease.
- Do not grease the angel food cake pan.
- Cool the cake upside down to prevent it from collapsing.
- You can substitute other berries for strawberries.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg