Angel Food Cake is a popular sponge cake in the US. This light and airy cake is regarded as food for the angels, because of its properties.This type of cake resembles the texture of a famous mini sponge cake in the Philippines called “Mamon“.
The method in making an angel food cake is quite different from the other traditional cakes. The eggs (whites only) are whipped using an electric mixer until soft peaks form. This technique allows more air to enter the mixture — making the cake sponge-like.
I personally like Angel food Cake for its light texture. I enjoy eating this cake over a cup of brewed coffee. The recipe that we have here involves a simple Angel Food Cake topped with whipped cream and fresh strawberries. The topping makes the Angel Food Cake more indulging; it also adds flavor to the cake — making it more appealing to the taste buds.
Do you like Angel Food Cake? What do you eat this with?
Try this Angel Food Cake with Strawberries and let me know what you think.
Angel Food Cake with Strawberries
Ingredients
- 1/2 cup cake flour
- 3/4 cup granulated white sugar
- 8 pieces strawberries halved
- Whites of 6 pieces eggs
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Whipped Cream
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Combine 1/4 cup sugar, flour, and salt. Sift. Set aside.
- Using an electric mixer, beat the egg whites until foams form (use low speed).
- Put-in salt, vanilla extract, and cream of tartar. Continue beating in a faster speed until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar while mixing. Continue mixing (in high speed this time) for 1 to 2 minutes.
- Pour-in the mixture in a mixing bowl, and then Fold in the flour mixture one part at a time.
- Pour the mixture in a round cake pan. Place inside the oven and bake for 30 to 40 minutes.
- Remove the cake from the oven and let cool in a wire rack.
- Transfer to a serving tray. Top with whipped cream and arrange the sliced strawberries on top.
- Serve for dessert.
- Share and enjoy!
Monette says
May 16, 2011 at 7:46 pmI will definitely try this recipe! Have you ever tried mixing crushed pineapple in the batter? It is really good!
Christine Rabara says
May 17, 2011 at 1:47 amI am one of your recipes follower, and it was really a big help for me to develop my cooking skills.
I would like to ask if is there any other ingredients which can substitute the cream of tartar? because it is not available here in U.A.E. I’ve search here but most of them they even dont know what it is.Unlike there in the Phils. we can find it anywhere. by the way, what is the use of cream of tartar for baking cake? I tried baking the custard cake without the cream of tartar, sad to say the cake was hard. Hope you could help me with this.
Christine says
May 19, 2011 at 9:03 amHi Chris,
Im in UAE too, I got my cream of tartar from spinneys. happy baking!
grace says
May 25, 2011 at 1:33 pmWHERE COULD I BUY CAKE FLOUR IN UK?
akeille danss says
June 9, 2011 at 8:35 amwould like to ask..will i grease the pan or not?thank u for the recipe. may our LORD will bless u abundantly..