Ingredients
– 1 cup of cake flour
– 1 1/2 cups of granulated sugar
– 1 1/2 cups of egg whites (about 10 to 12 large eggs)
– 1 teaspoon of cream of tartar
– 1/4 teaspoon of salt
– 1 teaspoon of vanilla extract
– 3 cups of fresh strawberries, hulled and sliced
– 1 cup of heavy whipped cream
– 2 tablespoons of powdered sugar (for the whipped cream)
Equipment Needed
– Large mixing bowl
– Electric mixer or whisk
– 10-inch tube pan
– Rubber spatula
– Measuring cups and spoons
– Serving platter
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). Since angel food cake relies on the egg whites for its delightful texture, I separate the eggs and place the egg whites in a large mixing bowl. Using my electric mixer, I whip those whites until they’re frothy, then add cream of tartar and salt. I continue to beat them until soft peaks form, which is always such a satisfying sight that signals I’m on the right track! After that, I gradually add in the granulated sugar, whisking until those whites are glossy and hold stiff peaks. This process is critical, as the airy texture of the cake depends heavily on those perfectly whipped whites. (See the next page below to continue steps…)