Angel Food Cake with Strawberries & Whipped Cream

The texture of Angel Food Cake is uniquely light and squishy, unlike many traditional cakes I am used to baking. The addition of macerated strawberries and whipped cream makes this a dessert worthy of a special occasion.
*Having a digital kitchen scale and stand-mixer at home will make this project much easier.

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Angel Food Cake with Strawberries & Whipped Cream

The texture of Angel Food Cake is uniquely light and squishy, unlike many traditional cakes I am used to baking. The addition of macerated strawberries and whipped cream makes this a dessert worthy of a special occasion.

*Having a digital kitchen scale and stand-mixer at home will make this project much easier.

Ingredients

For the Angel Food Cake:

• 360 grams egg whites, from roughly 12 large whole eggs
• 10 grams vanilla extract
• Zest of ½ lemon
• 360 grams white granulated sugar, separated into two bowls with 180 grams of sugar in each bowl
• 2 grams ground nutmeg
• 1 tsp cream of tartar
• ½ tsp salt
• 140 grams cake flour

For the Strawberries:

• 1 pint fresh strawberries, washed and cut into bite-sized pieces
• 1 Tbsp white granulated sugar
• 2 mint leaves, cut into fine slices
• Zest of ½ lemon
• A tiny sprinkle kosher salt (less than 1/8 tsp)

For the Whipped Cream:

• 1.5 cups heavy whipping cream, kept cold
• 1 Tbsp white granulated sugar
• Zest of ½ lemon

Instructions 

For the Angel Food Cake:

• Preheat oven to 370F.
• Using the whisk attachment on your stand mixer, whisk the egg whites with the vanilla extract until the mixture increases in volume by roughly 25%.
• Combine the lemon zest, the first 180 grams of sugar, nutmeg, cream of tartar, and salt and mix together to distribute evenly.
• Turn the mixer with the egg whites back on at medium-low speed, and slowly pour the dry sugar and spice mixture into the mixer in stages, until the egg whites reach a stage slightly between soft and medium peaks.
• Sift the second 180 grams of sugar and the cake flour together, and slowly incorporate that dry mixture into the whisked egg white mixture using a rubber spatula, using as few turns as possible to incorporate the flour.
• Gently pour the mixture evenly into an ungreased bundt pan, and gently even the mixture out with a rubber spatula.
• Bake at 370F for roughly 40-45 minutes, or until the cake is done and a cake tester inserted into the thickest portion of the Angel Food cake comes out clean.
• Remove from the oven and allow to cool for 5 minutes.
• Turn the cake out onto a serving plate that will accommodate the full size of the bundt pan and allow the cake to cool for roughly 45 minutes until you try to remove the bundt pan.
• Remove bundt pan and wait to cool for another 20 minutes before slicing.
• While you wait for the cake to cool, prepare your strawberries and whipped cream.

For the Strawberries:

• Combine the cut strawberries in a bowl with the sugar, mint, lemon zest, and salt.
• Allow the fresh strawberry mixture to sit while the cake cools.

For the Whipped Cream:

• Add 1.5 cups of cold heavy whipping cream to the cleaned stand mixer and whip using the whisk attachment until soft peaks form.
• Add the white granulated sugar and the lemon zest and continue whisking on medium-low speed until you have achieved your desired whipped cream consistency.
• Serve the Angel Food Cake in slices, topped with the macerated strawberries and a large spoonful of the freshly whipped cream.

Notes

Cream of tartar is a white powder that is often used in baking to help stabilize whipped egg whites. It is a natural byproduct of the wine-making process, and can be found in the baking or spice section of many grocery stores.
This cake will take great wrapped in plastic wrap for a few days after being made. Simply serve up a slice whenever you want with some of the leftover strawberries and whipped cream.