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Strawberry Angel Food Cake

Strawberries and Cream White Angel Food Sponge Cake

5 from 2 reviews

Light and airy white sponge cake filled with strawberries and whipped cream, a fruity creamy version of a classic angel food cake

Ingredients

Scale

Cake

  • 12 Large egg whites (380g)
  • 100g Icing sugar (1 cup)
  • 120g All purpose flour (1 cup)
  • 2 tbsp Cornstarch
  • 200g Caster sugar (1 cup)
  • 1 1/2 tsp Cream of Tartar
  • 1 tsp Vanilla extract

Cream

  • 600ml Thickened/heavy cream (2 1/2 cups)
  • 37g White sugar (3 tbsp)
  • 1 tsp Vanilla extract

Assembly

  • 1 punnet Strawberries
  • 2 tbsp White sugar

Instructions

Cake

  1. Preheat the oven to 235F/180C and prepare an ungreased 9 inch tube tin with a removable base
  2. Add the egg whites to the bowl of a stand mixer and whisk until foamy
  3. Add the cream of tartar and continue to whisk until soft peaks
  4. Add the sugar and whisk on high speed for 3-4 mins until the meringue reaches medium peaks
  5. Reduce the speed to medium and continue to beat for 3-4 mins, or until the meringue is at stiff, shiny peaks
  6. Add the vanilla extract and whisk until just combined
  7. Meanwhile combine the flour, cornstarch, icing sugar in a food processor and pulse until a smooth, lump-free powder (you can also sieve the flour and sugar together 2 to 3 times if you don't have a food processor)
  8. Add 2 tbsp of the dry mixture to the meringue at a time and gently fold with a rubber spatula, until just combined
  9. Transfer the batter to the tube tin and use the spatula to smoothen out the surface 
  10. Run a skewer or chopstick through the batter, making circles around the centre tube to remove any airbubbles
  11. Bake for 35-40 mins, or until the surface has levelled off and springs back when pressed with a finger
  12. Remove from the oven and cool upside down for at least 1 hour
  13. Run a thin knife around the edge of the cake and unmould

Cream

  1. Combine the cream, sugar, and vanilla extract together in the bowl of a stand mixer and whisk until medium-stiff peaks form
  2. Reserve in the fridge until ready to be used

Assembly

  1. Combine 2 tbsp water and 60ml (1/4 cup) water in a small saucepan and heat over low heat until completely dissolved, cool
  2. Reserve 6-8 strawberries for the top of the cake and halve
  3. Thinly slice the remaining strawberries
  4. Slice the cooled cake in half horizontally to form 2 layers
  5. Place the a layer of cake on a turntable and brush with sugar syrup
  6. Spread a thin layer of cream over the cake, top with a layer of sliced strawberries and another thin layer of cream
  7. Brush the other cake layer with sugar syrup and place on top
  8. Spread 2/3 of the remaining cream over the cake with a spatula, turning the turntable for a smooth finish
  9. Transfer the remaining cream into a piping bag fitted with a round piping tip and pipe a border around the top of the cake
  10. Top with the halved strawberries and enjoy!

Keywords: strawberry, cream, sponge cake, angel food cake, vanilla

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