Here’s a light, fluffy, and refreshing Strawberry Angel Cake—perfect for warm days or when you want something not too heavy 🍓
🍓 Strawberry Angel Cake
🛒 Ingredients
For the angel cake:
- 1 cup (120g) cake flour
- 1 ½ cups (300g) sugar (divided)
- 12 egg whites (room temperature)
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
For the topping:
- 2 cups fresh strawberries (sliced)
- 2 tbsp sugar
- 1 cup whipped cream (fresh or store-bought)
👩🍳 Instructions
1. Prep strawberries
- Mix sliced strawberries with 2 tbsp sugar
- Let sit 20–30 minutes until juicy
2. Make the cake
- Preheat oven to 160°C (325°F)
- Sift flour + half the sugar
3. Whip egg whites
- Beat egg whites until foamy
- Add cream of tartar + salt
- Gradually add remaining sugar and beat to stiff peaks
- Mix in vanilla
4. Fold & bake
- Gently fold in flour mixture (don’t deflate batter)
- Pour into an ungreased tube pan
- Bake 35–40 minutes
5. Cool
- Invert pan and cool completely before removing
🍰 Assemble
- Slice cake
- Top with strawberries and juice
- Add whipped cream
✨ Tips
- Don’t grease the pan—this helps the cake rise
- Be gentle when folding to keep it airy
- Use very clean bowls for egg whites (no oil!)
💡 Shortcut Version
Use a store-bought angel food cake, then just add strawberries + cream for a quick dessert.
If you want, I can give you a no-oven version, eggless option, or turn this into a layered trifle dessert.
