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Angel food cake with strawberries and cream

26/1/2016

33 Comments

 
Angel food cake with strawberries and cream by Liz Posmyk, Good Things
Would you believe me if I told you that I have been fantasising about Angel Food cake since first tasting it in the 1990s? This, my friends, is a light and airy cake that makes me gaga, in a wobbly-at-the-knees kind of way. And I don't mind admitting to you that I am completely and utterly in love with it. Peter, my chief taster, concurs.

​A couple of things to bear in mind, when making Angel Food cake. First, it's best to use a 'tube tin'. I bought mine from the supermarket, and am delighted to report that it wasn't at all expensive. You can also adapt a deep, straight-sided round tin, by placing an empty soup can in the centre. Just remember not to grease the tin, whichever tin you use.

If you prefer not to have a dozen egg yolks left over to play with, source a carton of egg whites from your local supermarket (it looks similar to a small milk carton). Look for these in the 'vegetarian' chiller cabinet. Freeze any leftovers.

My recipe is adapted slightly from a recipe on my friend Sally's Food & Travel website, with sincere thanks Sally. It is truly heavenly, and this is THE BEST recipe for Angel Food cake! 

ANGEL FOOD CAKE WITH STRAWBERRIES & CREAM
130g plain (AP) flour
195g pure icing sugar
12 egg whites, at room temperature
11/2 teaspoons cream of tartar
1/4 teaspoon cooking salt
230g vanilla-infused caster sugar
1 teaspoon ground vanilla
1/2 teaspoon almond essence

To serve:
150mls cream, whipped
1 cup strawberries, sliced

Preheat your oven to 185 degrees C (or 165 degrees C fan forced). Sift the plain flour and the icing sugar together in a Pyrex bowl, and mix with a balloon whisk.

In a separate large bowl, beat the egg whites with the cream of tartar and the salt, until the whites are starting to foam. Keep beating and add the caster sugar, a tablespoon at a time, then beat until the mixture is stiff. Using a spatula, fold in the vanilla and the almond essence, then the combined flour and icing sugar. Don't be tempted to over-mix, only until the dry ingredients are incorporated.

Spoon the meringue batter into a (non-greased) 25-cm angel food cake tin or tube pan, and work a metal spatula or knife through the batter to remove any air pockets. 

Place the tin onto a biscuit sheet, and pop it into the oven. Bake for 30-35 minutes, until a skewer tests clean. Cool slightly.

Now, it's important that the cake is left to cool in the tin and the tin must be upside down to prevent the cake from collapsing.

If your tin has little 'feet', turn it upside down over a rack and allow the cake to cool completely. If your tin does not have feet, invert the tin onto the base of a glass, and (likewise) allow the cake to cool completely.

When you are ready to turn out the cake, check to see if the cake has caught in the tin. If it has, use the tip of a skewer to very, very gently prise it away from the sides or base of the tin.

Decorate the top of the cake with whipped cream, and pile the strawberries on top, before serving in slices. Store any leftovers in a covered container in the refrigerator. Serves 8-10.

Preparation and cooking time: approximately one hour.
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Note:
​Those who have followed this little blog for a while may have noticed that I'm not posting here as often. This is because I've immersed myself in the memoir. It's a huge, but exciting project, and I am thoroughly enjoying the writing and design process. Please stay with me, I'll be back to regular programming in the fullness of time. ♥

Tell me dear readers and fellow cooks, is Angel Food cake on your list of favourites? And, what's cooking at your place lately?

Thank you for taking the time to leave me a comment. I enjoy our conversations xx
33 Comments
Peter
26/1/2016 04:03:09 am

Yep, uh huh, absolutely, without a shadow of a doubt, the best cake ever, ever, ever!

Reply
Lizzy
29/1/2016 12:32:04 am

Agreed xx

Reply
Wendy Robson
26/1/2016 04:07:58 am

Oh Liz, that looks to die for.

Reply
Lizzy
29/1/2016 12:32:13 am

Thanks Wendy!

Reply
Kellie@foodtoglow link
26/1/2016 08:11:10 am

This brings back memories, Liz! My mother used to buy a fluffy pristine angel food cake for special occasions and serve it with loads of strawberries and whipped cream. This is making me a bit nostalgic. Lovely recipe and images. Best wishes with the memoir writing. xx

Reply
Lizzy
29/1/2016 12:32:31 am

Thank you Kellie for your very kind words xx

Reply
John / Kitchen Riffs link
26/1/2016 12:37:21 pm

Angle Food cake was always my favorite as a kid. I requested it every birthday! Yours looks birthday-worthy. :-) BTW, Mrs KR has tested virtually every kind of egg white she could get her hands on. She really likes the powdered ones, although you do have to be careful about brands. Worth looking into.

Reply
Lizzy
29/1/2016 12:32:58 am

Interesting. I have not seen powdered ones here, John, except for a pavlova kit.

Reply
Angela
26/1/2016 02:44:00 pm

Hi, i would love to make this Angela Food cake...just the name sounds heavenly even without your description of it. The only thing that causes me to hesitate is the enormous amount of sugar in the recipe.
Is it very sweet when baked?
Thank you,
Angela

Reply
Lizzy
26/1/2016 04:50:10 pm

Hello Angela... I always cut back the sugar in a recipe, always... but I didn't with this one... and in all honesty, it is NOT sweet at all... and that's one of the nicest things about it. I served it to a party of four this week and they were blown away by how delicate and how non-sweet this cake is. Go for it!

Reply
Anna @ shenANNAgans link
26/1/2016 03:11:33 pm

I was totally going to share my angel food cake recipe this week too Liz! :) Great minds think alike! Angel Food cake is most definitely on my favourites list, although I don't make it often, should change that me thinks. Cooking at mine lately, yesterday I made crumpets with honey ricotta and banana and nachos with the works and all fruit ice cream... Feasted on all the deliciousness, mostly because it is birthday week and calories don't count. Yay!

Reply
Lizzy
29/1/2016 12:33:09 am

Happy birthday love xx

Reply
Andrea
26/1/2016 05:06:20 pm

Looks so divine! Must give it a go , and looking forward to reading your memoir! Xx

Reply
Lizzy
29/1/2016 12:33:19 am

Thank you, Andrea x

Reply
Amanda link
26/1/2016 05:07:29 pm

Wow - stunning looking cake, Liz. Well done!
I had no idea that packets of egg whites are available - what a great way to avoid having to deal with all of the yolks.

Reply
Lizzy
29/1/2016 12:33:38 am

So true, Amanda. I had no idea, until Sally told me.

Reply
Lorraine - Not Quite Nigella
26/1/2016 06:12:05 pm

Sally is divine. A lovely angel food cake, Lizzy.

Reply
Lizzy
29/1/2016 12:33:50 am

Thanks Lorraine!

Reply
Anne Green link
26/1/2016 06:14:54 pm

Liz this looks delicious. I've always adored Angel Food Cake as my mother used to make it a lot. I tried it a month or so ago for a dinner party and it was a disaster - don't know what I did wrong, recipe was pretty similar to this one. It looked alright but instead of being light and fluffy was coarse and heavy, like bread. I'll give this one a try next time.

Reply
Lizzy
29/1/2016 12:34:17 am

Oh bother! Anne, this recipe works...and I have given the weights in grams rather than cups.

Reply
Gwen Peverly
26/1/2016 06:31:12 pm

I was wondering about the amount of sugar too, but if you think it's not so sweet, Lizzie, I think I will try this one. Thank you.

Reply
Lizzy
29/1/2016 12:34:28 am

Yes, Gwen, please do!

Reply
Tandy I Lavender and Lime link
26/1/2016 10:52:25 pm

I have just made an angel food cake for my blog. Yours look so good and the strawberries and cream sound perfect with it 😀

Reply
Lizzy
29/1/2016 12:34:37 am

Snap!

Reply
Fiona Ryan
27/1/2016 02:27:31 am

I read the recipes for Angel Food Cake and they always mention white cake flour. What is that? Apparently you made one without it and it turned out splendidly. Great news that you are working on your memoir on an intensive basis.Cheers!

Reply
Lizzy
27/1/2016 02:29:34 am

Hi there Fiona... I hear you... I think we can get that flour here too, although I have never seen it. Yes, this cake is a cracker! Thanks for your kind words!

Reply
Hotly Spiced link
29/1/2016 10:25:54 pm

I love angel food cake too. Such a great name for a cake. Best wishes to you on writing your memoir; such a lot of work but it will all be worth it when the writing's done xx

Reply
Karen (Back Road Journal) link
31/1/2016 09:19:20 am

You did a beautiful job with that cake…it says summer to me.

Reply
Glenda link
1/2/2016 07:32:20 am

Hi Liz, I read this post ages ago. I am very interested in making this cake. I usually have that many egg whites in the freezer but I'll have to get a tin first.

Reply
Francesca link
1/2/2016 11:21:48 pm

Beautiful cake. And good luck with the memoir.

Reply
David link
5/2/2016 04:26:02 pm

First, I am here whenever you are here! (Although I am way behind these days...) Enjoy writing the memoir - it is such a great project! Second, I love the cake, and am anxious to try it, as my recipe only has 8 egg whites. Anxious to see what difference 4 more whites makes!

Reply
Zsuzsa link
14/2/2016 01:21:45 pm

Hello Dear Lizzy,

For a cake maker I am sad to admit I never made one I liked, so I shall try yours and follow your instructions to the letter. My problem is too many egg whites in the freezer waiting to be used. So many Hungarian baking requires the yolk only...

Reply
Mary link
4/11/2016 04:56:33 pm

Oh my goodness this cake looks delicious!

Reply

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Good Things is written and published by Liz Posmyk © 2011-2017.   All rights reserved. Excerpts may be used provided full and clear credit is given.


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