Description
This Strawberry Angel Food Cake is a light and airy dessert featuring a fluffy angel food cake infused with fresh strawberry puree, topped with chantilly cream and fresh strawberries. Perfectly sweet and naturally pink, it's a delightful treat that combines the softness of meringue with the vibrant flavor of strawberries.
Ingredients
Strawberry Puree
- 16 oz Strawberries (450g, fresh or frozen)
- 1/2 cup Granulated Sugar (100g)
- Splash of water
Angel Food Cake
- 12 large Egg Whites (400g, room temperature)
- 1 1/2 cups Superfine Sugar (300g)
- 1 tsp Cream of Tartar
- 1 1/4 cups Cake Flour (140g)
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 2 drops Pink Gel Food Color (optional)
To Serve
- 1 batch Chantilly Cream (see recipe for chantilly cream)
- 2 cups Fresh Strawberries
- Reserved strawberry puree from cake batter
Instructions
- Make the Strawberry Puree: Place the strawberries, granulated sugar, and a splash of water in a high-sided saucepan over medium heat. Heat until strawberries start to break down and boil, mashing occasionally. Continue boiling as you stir until the mixture thickens to a jam-like consistency, about 10-15 minutes. Let cool for 10 minutes.
- Puree and Strain: Transfer cooled mixture to a food processor and blend until smooth. Pass through a fine mesh sieve using a spoon to remove chunks and seeds. Set aside to cool completely.
- Preheat Oven: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven.
- Whip Egg Whites: In a stand mixer bowl with a whisk attachment, combine room-temperature egg whites and cream of tartar. Whip on low speed until white and frothy.
- Gradually Add Sugar: Increase mixer speed to medium-high and add superfine sugar one tablespoon at a time, whipping for about 15 seconds after each addition, until sugar is fully incorporated and medium-soft peaks form. Check texture by feeling the meringue; it should be smooth, not gritty. Continue whipping if needed.
- Add Strawberry Puree and Flavorings: Add 3/4 cup (180g) of the strawberry puree and vanilla extract to the meringue and mix on low speed gently to combine. Optionally add pink gel food color and then whip on high speed for 1 minute until fully blended.
- Fold in Dry Ingredients: Mix salt with cake flour and sift it twice. Fold one-third of the flour mixture gently into the meringue until almost incorporated. Repeat folding with half of the remaining flour, then with the rest until fully combined.
- Prepare Pan and Bake: Spoon batter into an ungreased tube pan and smooth the surface. Bake for 35-40 minutes until a skewer inserted in the center comes out clean and the top is golden brown and springy.
- Cool Upside Down: Remove from oven and immediately invert the pan, resting it on the pan's feet or over a wire rack to cool completely. This prevents the cake from collapsing.
- Release Cake: Once cool, run a spatula or knife along the edges to loosen the cake. Tap the bottom of the pan gently to release.
- Serve: Plate the cake with chantilly cream, fresh strawberries, and spoon over reserved strawberry puree for a beautiful and flavorful presentation.
Notes
- Do not grease the tube pan as angel food cake needs to cling to the pan walls to rise properly.
- Using room temperature egg whites helps achieve maximum volume in meringue.
- Superfine sugar dissolves more easily, ensuring smooth meringue texture.
- Ensure the cake cools completely inverted to maintain its structure.
- Optional pink gel food color enhances the pink hue without altering texture or flavor.
- You can substitute fresh strawberries with frozen if fresh are not available; thaw before use.
