Description
With its light and fluffy texture, this classic angel food cake makes a splendid spring and summer dessert.
From Bridget Edwards of Bake at 350.
Ingredients
- 1-½ cup Plus 1 Tablespoon Sugar
- 1 cup Cake Flour
- 12 Egg Whites, At Room Temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Almond Extract
- ½ teaspoons Fine Sea Salt
- 1-½ teaspoon Cream Of Tartar
- FOR THE TOPPING (optional):
- 4 cups Sliced Strawberries
- 2 Tablespoons Light Brown Sugar
- Whipped Topping (thawed)
Preparation
Preheat oven to 325ºF. Do NOT grease angel food cake pan.
Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.
In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.
Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.
In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.
Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.
Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.
Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy.
Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.
Cut with a serrated knife and serve with whipped topping and strawberries.
