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1 cup cake flour (sifted)
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1½ cups egg whites (about 10–12 large eggs), at room temperature
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1½ tsp cream of tartar
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1 cup granulated sugar (divided)
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1 tsp pure vanilla extract
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¼ tsp almond extract (optional)
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¼ tsp salt
For the Strawberry Topping:
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2 cups fresh strawberries, sliced
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2 tbsp sugar or maple syrup (optional, depending on berry sweetness)
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Juice of ½ lemon
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Whipped cream or dairy-free alternative, for serving
Preparation:
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Preheat oven to 350°F (175°C). Use an ungreased tube pan (angel food cake pan).
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In a medium bowl, sift the flour and half the sugar together. Set aside.
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In a large mixing bowl, beat the egg whites on medium speed until frothy. Add cream of tartar and salt, and continue beating.
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Slowly add the remaining sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
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Gently fold in the vanilla and almond extracts using a spatula.
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Carefully fold in the sifted flour mixture in three additions, making sure not to deflate the batter.
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Spoon the batter evenly into the tube pan. Do not grease or line the pan.
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Bake for 35–40 minutes or until the top is golden and springs back when lightly touched.
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Invert the cake in the pan and let it cool completely upside down (use the pan’s feet or balance it on a bottle).
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While cooling, prepare the strawberry topping by mixing sliced strawberries, lemon juice, and sugar in a bowl. Let them macerate for at least 15–20 minutes.
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Once the cake is cooled, run a knife around the edges and release from the pan.
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Serve in slices, topped with strawberries and whipped cream.
Serving and Storage Tips:
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Best served the same day for ultimate fluffiness and freshness.
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Store leftover cake covered at room temperature for up to 2 days.
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Keep macerated strawberries in the refrigerator for up to 3 days.
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Do not refrigerate the cake itself before serving, as it can dry out.
Variants:
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Berry Medley: Use a mix of raspberries, blueberries, and blackberries for a colorful twist.
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Lemon Glaze: Drizzle a light lemon icing over the top instead of using whipped cream.
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Coconut Cream: For a tropical variation, top with coconut whipped cream and toasted coconut flakes.
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Chocolate Swirl: Lightly fold in some melted dark chocolate into the batter for a marbled look.
FAQ:
Q: Can I use store-bought angel food cake?
A: Absolutely! While homemade is fluffier, store-bought works great when you need a shortcut.
Q: Why is the pan ungreased?
A: The batter needs to cling to the sides to rise properly. Greasing prevents that.
Q: Can I make it gluten-free?
A: Yes, use a gluten-free cake flour blend, but results may be slightly denser.
Q: What if I don’t have cream of tartar?
A: You can use lemon juice or white vinegar (1 tsp per 8 egg whites) as a substitute.
Q: Can I freeze this cake?
A: Yes! Slice and freeze without toppings in an airtight container for up to 2 months.
