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easter angel food cake

easter angel food cake

This light and fluffy angel food cake is a perfect dessert for Easter celebrations. Topped with fresh strawberries and whipped cream, it embodies the joys of spring!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 10-inch angel food cake pan
  • multiple mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 toothpick or cake tester
  • 1 cooling rack
  • 1 sifter

Ingredients
  

  • 1 cup cake flour
  • 1 ½ cups granulated sugar ¾ cup (150 g) for the flour mixture and the remaining for egg whites.
  • ½ teaspoon salt
  • 12 large egg whites About 1 ½ cups or 360 ml, room temperature.
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract Optional.
  • about 2 cups fresh strawberries, sliced For topping.
  • optional whipped cream For serving.

Instructions
 

  • Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
  • In a medium bowl, sift the cake flour, ¾ cup (150 g) of the granulated sugar, and salt together. Set aside.
  • In a large bowl, place the egg whites and use an electric mixer or whisk to beat them until foamy.
  • Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining sugar, about ¼ cup (50 g) at a time, until stiff peaks form.
  • Mix in the vanilla extract and almond extract (if using).
  • Gently fold the sifted flour mixture into the egg whites in three parts. Use a rubber spatula to cut through the mixture and fold until just combined. Be careful not to deflate the egg whites.
  • Pour the batter into the ungreased angel food cake pan. Smooth the top gently with a spatula.
  • Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • Once baked, invert the pan onto a cooling rack and allow the cake to cool completely in the pan.
  • Once cool, run a knife around the edges to loosen and carefully remove the cake from the pan.
  • Serve with sliced fresh strawberries and a dollop of whipped cream if desired.

Notes

For best results, make sure your egg whites are at room temperature to achieve the best volume and peaks.
You can also top the cake with other fruits like raspberries or blueberries for a colorful spring look. Enjoy!