Angel food cake with fresh strawberries

Angel food cake with fresh strawberries

22 ratings

Karolina, Kitchen Stories


„This super fluffy cake is not only incredibly light but also extremely tasty.“

Difficulty

Hard 💪
40
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
10
egg whites
60 ml
lemon juice
30 g
vanilla sugar
250 g
sugar
100 g
all-purpose flour
60 g
cornstarch
1 tsp
baking powder
170 g
confectioner's sugar
200 g
strawberries
½ bunch
mint
salt
Metric
Imperial
  • 10  egg whites
  • 60 ml lemon juice
  • 30 g vanilla sugar
  • 250 g sugar
  • 100 g all-purpose flour
  • 60 g cornstarch
  • 1 tsp baking powder
  • 170 g confectioner's sugar
  • 200 g strawberries
  • ½ bunch mint
  • salt

Utensils

  • oven
  • rubber spatula (optional)
  • sieve
  • large bowl or parchment paper
  • 2 small bowls
  • Angel Food Cake pan
  • whisk
  • knife
  • stand mixer or hand mixer with beaters
  • chopping board

Enjoy with

Prosecco, 2012
The fluffy and fruity Angel Food Cake unfolds its flavors when combined with a frizzy Prosecco. Its effervescent palate picks up the fruity aroma of the strawberries.

Nutrition per serving

Cal
248
Protein
6g
Fat
1g
Carb
54g

Step 1/9

Preheat oven to 160°C/325°F. Beat egg whites with some of the lemon juice and a pinch of salt until soft peaks form. Here it is important that the bowl and beater are free of any grease to reach the desired consistency!
  • 10 egg whites
  • 2 tsp lemon juice
  • salt
  • oven
  • stand mixer or hand mixer with beaters

Preheat oven to 160°C/325°F. Beat egg whites with some of the lemon juice and a pinch of salt until soft peaks form. Here it is important that the bowl and beater are free of any grease to reach the desired consistency!

Step 2/9

As soon as the egg whites start to form soft peaks, gradually add the vanilla sugar and sugar and continue to mix until stiff peaks form.
  • 30 vanilla sugar
  • 250 sugar

As soon as the egg whites start to form soft peaks, gradually add the vanilla sugar and sugar and continue to mix until stiff peaks form.

Step 3/9

Sift and combine flour, cornstarch, and baking powder.
  • 100 all-purpose flour
  • 60 cornstarch
  • 1 tsp baking powder
  • sieve
  • large bowl or parchment paper

Sift and combine flour, cornstarch, and baking powder.

Step 4/9

Fold the flour mixture carefully into the egg white mixture and pour into an Angel Food Cake pan. Smooth the top and bake in a preheated oven at 160°C/325°F for approx. 35 - 45 min until golden.
  • oven
  • Angel Food Cake pan
  • rubber spatula

Fold the flour mixture carefully into the egg white mixture and pour into an Angel Food Cake pan. Smooth the top and bake in a preheated oven at 160°C/325°F for approx. 35 - 45 min until golden.

Step 5/9

Invert the pan to set down on its little feet, or use the middle hole to rest it on a bottle. Leave to cool for 1 hour.

Invert the pan to set down on its little feet, or use the middle hole to rest it on a bottle. Leave to cool for 1 hour.

Step 6/9

Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.
  • ½ bunch mint
  • 200 strawberries
  • knife
  • chopping board

Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.

Step 7/9

Mix strawberries and mint with some of the confectioner's sugar and leave to one side. The sugar gives the strawberries a lovely shine.
  • 20 confectioner's sugar
  • small bowl

Mix strawberries and mint with some of the confectioner's sugar and leave to one side. The sugar gives the strawberries a lovely shine.

Step 8/9

Now, for the icing, combine the rest of the confectioner's sugar with some of the lemon juice (freshly pressed if possible).
  • 150 confectioner´s sugar
  • 50 ml lemon juice
  • whisk
  • small bowl

Now, for the icing, combine the rest of the confectioner's sugar with some of the lemon juice (freshly pressed if possible).

Step 9/9

Release the cake and glaze with icing. Once the icing has set (approx. 15 min) serve the cake with the fresh strawberries and garnish with fresh mint leaves.

Release the cake and glaze with icing. Once the icing has set (approx. 15 min) serve the cake with the fresh strawberries and garnish with fresh mint leaves.