Angel food cake is one of the unsung heroes of the dessert world. Picnic ready and fork optional, it’s the perfect treat to celebrate our nation’s birthday. This butterless cake is an open canvas; delicious on its own, drizzled with chocolate, dressed up with fresh berries or sprinkled with a dusting of powdered sugar — the possibilities are endless.
Happy baking,
Candace Nelson
Wife of Willy California founder Charles Nelson
Founder of Sprinkles & Pizzana, Judge on Netflix’s Sugar Rush,
Host of Live to Eat Podcast
- Serves 6
- INGREDIENTS
- FOR THE STRAWBERRIES:
- 1 pound ripe strawberries, hulled, rinsed, dried, and sliced horizontally (3 cups sliced)
- ¼ cup granulated sugar, or more to taste
- Zest of 1 lemon
- FOR THE WHIPPED CREAM:
- 1¼ cups heavy cream
- 1 teaspoon pure vanilla extract
- ⅔ cup crème fraîche
- 3 tablespoons honey
- FOR THE ANGEL FOOD CAKE:
- Distilled white vinegar, for the pan
- 1 cup cake flour
- 1½ cups granulated sugar
- 12 large egg whites, at room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
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- PREPARE THE STRAWBERRIES:
- Toss the strawberries, granulated sugar, and lemon zest in a bowl, adding 1 additional tablespoon of sugar, if you prefer a sweeter end result. Let the fruit sit for a bit to release some of its juices; chill until ready to use.
- MAKE THE ANGEL FOOD CAKE:
- Arrange a rack in the center of the oven and preheat the oven to 350°F. Wipe the insides of an angel food cake pan with a vinegar-splashed paper towel to eliminate any grease.
In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form, 3 to 4 minutes. Add the remaining ¾ cup granulated sugar, raise the speed to high, and whip until stiff peaks form and the mixture thickens, 2 to 3 minutes. Reduce the speed to low and slowly add in the flour-sugar mixture, vanilla, and almond extract until just combined. Pour the batter into the pan, using a silicone spatula to evenly spread the batter. Gently tap the pan against the counter to remove any excess air bubbles. Bake until the top is a deep golden brown with slight cracks, springs back when gently pressed, and a toothpick inserted into the center comes out clean, 33 to 34 minutes. Invert the pan onto its “cooling feet”, if your pan has them, or by slipping the center cylinder over a glass bottle. Cool completely, about 2 hours. - MAKE THE WHIPPED CREAM:
- While the cake is cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and honey and beat until incorporated, 30 seconds. Chill until ready to use.
- ASSEMBLE:
- Cut a slice of angel food cake, plate and add a heaping scoop of strawberries on top. Lightly drizzle strawberry juice over the cake and strawberries with a spoon. Finish with a generous scoop of whipped cream.
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