Strawberry Angel Food Cake
A light and refreshing dessert perfect for summer gatherings, topped with strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup strawberries, sliced
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together the cake flour and 3/4 cup of the sugar.
- Beat the egg whites until foamy, then add the salt, vanilla, and almond extracts.
- Add the remaining sugar gradually to the egg whites and beat until stiff peaks form.
- Fold in the flour mixture gently.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 30-35 minutes, or until golden brown.
- Cool the cake by inverting the pan and then remove from the pan, topping with sliced strawberries and whipped cream before serving.
Notes
Use room temperature egg whites for easier whipping. Be gentle when folding in the flour to keep air in the mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 20g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg