Strawberry Angel Food Cake

10.56 oz/ 299 grams fine white sugar (divided)
3.52 oz/ 99.2 grams cake flour
¼ teaspoon salt
16.96 oz/ 480 grams egg whites room temperature! (16 large eggs worth)
2 ½ teaspoons lemon juice
2 teaspoons cream of tartar
4 teaspoons pure vanilla extract

Chantilly Cream

1 quart heavy cream
2 teaspoons pure vanilla extract
8 tablespoons 10x sugar

Baking is a science that requires precision. Therefore I prefer to weigh everything out in grams. Please don’t hesitate to ask for volume measurements. Since there is no fat in angel food cake the use of lemon, cream of tartar, and cake flour is very important to make it tender. Remember that using the finest ingredients will provide the best results given that the techniques are executed properly.

I chose to bake my cakes in 2- 8 cup spring form pans although the best pan to use are Bundt because of the center tube. Obviously your will need two- three pints of fresh strawberries although they are not mentioned in the ingredients. As far as assembly is concerned… There are no rules!! You can make it rustic like I chose, cover the sides, make minis, make a trifle, or deconstructed. That is part of the fun!! Don’t hesitate to ask questions! Read the recipe first for all equipment needs! Remember that success begins with mis en place! (having everything in its place before starting) Enjoy!


Preheat your oven to 350 degrees/ 325 degrees if convection setting the rack in the lower third of the oven. In a small bowl whisk together half the sugar, the salt and half the sugar until evenly combined. Sift the rest of the sugar onto a piece of wax paper. In a bowl of a stand mixer (or a large bowl using a hand mixer) beat the egg whites until they start to foam. Turn off the mixer. Add in the lemon and cream of tartar. Raise the speed to medium high and beat until soft peaks form when beater is raised. Gradually add in the sifted sugar and continue to beat on medium high until very stiff peaks form. Beat in the vanilla until combined. Remove bowl from the mixer. Dust the flour mixture over the egg whites in six additions using a balloon whisk gently fold into the meringue. Evenly distribute the batter between the pans using a measuring cup. Put in the oven and bake the cakes for 25 minutes. Cake is finished when golden brown, when a tooth pick is be inserted and comes out clean and you can touch a cake and it springs back. Run a knife gently around pan and immediately remove cakes from pans and cool completely on a wire rack for one hour.

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until medium peaks begin to form. Tip: cool the bowl and whisk in freezer for 10 minutes first. Cover and refrigerate until serving. And lastly... Don't forget to like us on facebook!!;-)

Reader Submitted Recipe
Chef Tommy McDonough
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