Description
A light and fluffy angel food cake flavored with strawberry powder, perfect for serving with fresh strawberries and whipped cream.
Ingredients
Scale
- 1 ounce freeze dried strawberries (crushed to powder makes about ½ cup strawberry powder)
- 1¼ cups granulated sugar
- 1 cup cake flour
- 1½ cups egg whites
- ½ teaspoon salt
- 1½ teaspoons cream of tartar
- 1 teaspoon almond flavoring (or vanilla extract)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- In a bowl, mix together the sugar and strawberry powder (crush dried strawberries with a food processor). Sift together ¾ cup of sugar mix and the flour, re-sifting the mixture three times. Set it aside.
- In a clean bowl, beat the egg whites until they are frothy. Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
- Add the remaining sugar, three tablespoons at a time, beating well after each addition.
- Using a rubber spatula, fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring.
- Spoon the batter into an ungreased angel food cake tube pan and bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate and serve with strawberries and whipped cream.
Notes
- Ensure you use ungreased pans to allow the cake to rise properly.
- Beating the egg whites to stiff peaks is crucial for a light and airy texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg