Strawberry Angel Food Cake and Weekend Ladies Retreat
There's really nothing better than a ladies weekend retreat, especially when everyone in attendance can cook like rock stars and are bosom friends.
A Little Backstory
A few months ago, I was invited to be head chef for $250.00 a plate Charity Fundraiser. I was super exited to share my 6 course bacon forward menu with the guests and raise money for the charity; all while spending quality time in the kitchen with my friends and Sous chefs Judy B. and Sherry B. Travel plans were set weeks in advance, but sadly, the event was cancelled just a short time before our scheduled appearance.
Making Lemonade
Instead of feeling upset over losing the gig, we decided to lift our spirits by making lemonade. Together, we decided to meet up in Dallas and enjoy the weekend at an Airbnb with another dear, foodie friend, the @thejellyqueens Donna Collins. The timing was the perfect opportunity to visit Donna at her newly opened Jelly Shop in McKinney, Texas and share some much needed girl time.
Girl Power
What a glorious girls weekend we had together! Laughing, eating, crying, conversations about life, God and all things foodie until the wee hours of the morning…we were all blessed beyond measure! ❤️ I love making lemonade! 😉
Strawberry Angel Food Cake
Celebrating Life and Those We have Loved and Lost
We cooked and ate a lot of delicious meals during our time together but one recipe stands out from the rest -- Strawberry Angel Food Cake. The scrumptious, scratch-made angel food cake recipe comes from The Jelly Queens (Donna's) sweet momma, Lois Anderson.
Donna told us that her momma has served this cake ever since she was a child at every birthday, holiday, wedding, and many other celebrations. I enjoyed it so much I had to make it again and even more so, the memories we forged during our time celebrating the life of lost loved ones and savoring every last bite.
With permission from Donna and momma Lois Anderson, I'm happy to share this delightful recipe with you.
In At Home with Rebecka style, I couldn't help but add few personal touches to the cake. I frosted the cake with my favorite Mascarpone whipped cream, added a layer of vanilla creme anglaise made using the leftover egg yolks, and in addition to the fresh strawberries, added a few fresh raspberry and blueberries.
Strawberry Angel Food Cake
Equipment
- Large Tube Pan
- 1 medium piping bag
- 1 Wilton Drop Flower Pipping Tip 2C
Ingredients
- 1-¼ cups large egg whites about 9
- 1-½ cups granulated sugar
- 1 cup cake flour
- 1-¼ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Strawberry Whip Cream and Berry Filling
- 2 12-ounce containers fresh strawberries washed, divided
- 1 cup granulated sugar divided, for the berries and whipped cream
- 2 cups heavy whip cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 6-ounce container mascarpone cheese
- 1 cup mixed raspberries, blueberries
- mint for garnish
Vanilla Creme Anglaise
- 2 cups heavy cream
- ½ cup granulated sugar
- 1 vanilla bean, split
- 4 jumbo eggs
- 1 teaspoon vanilla extract
Instructions
FOR THE CAKE
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Sift ½ cup sugar and flour together twice; set aside.
- Place oven rack in the lowest position. Preheat oven to 350°.
- Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form.
- Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
- Gradually fold in flour mixture, about ½ cup at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes.
- Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to serving plate.
Strawberry Whip Cream and Berry Filling
- BERRY FILLING: Wash and pat strawberries dry. Pick the most excellent berries (about 15) in various sizes and set aside until ready to build the cake. Remove green stems from the remaining berries and cut the berries in half. Place the cut berries in a medium saucepan over medium heat with ½ cup sugar. Cook until berries are soft.
- Place a fine sieve over a glass bowl. Drain berries reserving ALL the liquid. Place the berries in a bowl and refrigerate
- STRAWBERRY WHIP CREAM: In a large bowl, combine heavy cream, mascarpone cheese, ½ cup of sugar, and extracts.Whip until stiff peaks form. Add ¼ cup of the reserved strawberry liquid to the whipped cream and continue to beat on low to incorporate. Add more of the syrup until the whipped cream is pink in color, whipping after each addition until stiff peaks form. Add 1 cup whipped cream to a piping bag fitted with 1 Wilton Drop Flower Pipping Tip 2C. Keep the remaining whipped cream cool until ready to frost the cake.
Vanilla Creme Anglaise
- Bring heavy cream, ¼ cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot.
- In a mixing bowl, whisk the egg yolks and the other ¼ cup sugar together until frothy.
- While stirring, slowly add about ½ of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. About 5-8 minutes
- Stir in the vanilla extract and remove from heat. Pour the mixture through a strainer into a container. Place the container in refrigerator until cool.
Build the Cake
- Once the cake is cooled, use a sharp serrated knife to cut the cake into three rings/slicesSpread the cooled strawberry jam over the bottom layer of the cake and then add half of the Crème Anglaise mixture and smooth over the jam. Evenly distribute a few more sliced strawberries, blueberries, and raspberries over the cream.
- Place the next layer of cake. Pipe the 1 cup of the whipped cream around the edges of the cake to make an edge to contain the Crème Anglaise and berries. Be sure to pipe some whipped cream near the hole left by the tub pan as well, to keep the remaining Crème Anglaise from sliding into the hole. Evenly distribute a few more sliced strawberries, blueberries, and raspberries over the cream.
- Lastly, Add the top layer of the cake. Tuck enough mixed berries into the hole left by the tube pan to give the cake structure, about ¼-1/2 cup. Use the reserved whipped cream to the top of the cake and then spread the rest over the sides with an offset spatula. Frost the side of the cake with a thin layer of remaining whipped cream to create a beautiful "Naked Cake"
- Decorate cake with fresh berries and mint. Refrigerate for at least 3 hours before serving. ENJOY!
Notes
Future Collaborations
In the very near future, I will be collaborating with The Jelly Queens by reviewing some of the amazing food products made and sold at Donna's new Jelly shop in McKinney, Texas. Stay tuned for some yummy recipes and ways to order The Jelly Queens products.
Linda Glaser
Hi again,
I'm also confused about the whipped cream. You say to add the berry syrup until the whipped cream is pink but the picture shows the cake with white frosting.
athomewithrebecka
The whipped frosting has a delicate pale pink hue, though unfortunately, it's difficult to see clearly in this photo. Happy baking!
ayesha
if i want to feed 20-25 people should i double the recipe and stack the cake higher? or should i use a wider cake pan? could this be made as cupcakes?
athomewithrebecka
When it comes to Angel food cake, it’s essential to maintain the delicate balance of ingredients. Doubling the recipe can indeed be tricky, especially with the egg whites.
Making individual cakes will be the best solution for serving a crowd! I would make 3 individual cakes for 25 people and decorate them following my recipe instructions. I would not advise stacking more than 3 layers as the cake is very spongy and tender.
Cut the cake in 2 inch slices for approximately 8-9 slices per cake. Be sure to refrigerate the frosted cakes before slicing for more even cuts.
As for cupcakes, you might need to adjust the baking time and temperature, but experimenting is part of the fun. I suggest making a practice batch weeks before your party.
Happy baking! If you have any further questions don’t hesitate to ask. Best Regards, Rebecka
Destiny
For the Vanilla Creme Anglaise, you just need 3 cups of heavy whipping cream?
athomewithrebecka
Hi Destiny, Yes, I prefer the cake with less cream anglaise as it can get very heavy and weigh down and compact the tender angel food sponge however, you can make and add more if you prefer. It will be delicious either way. Thanks for visiting At Home with Rebecka. Happy Baking!
Gina
Destiny has already asked this question, but I do not feel it was answered. I am also confused by the recipe for the Creme Anglaise. The ingredients lists 1 cups heavy whip cream AND 2 cups heavy cream. Does this just mean 3 cups of heavy whipping cream? Why have you separated the two? Please explain.
athomewithrebecka
Hi Gina, After reviewing the recipe for the crème anglaise, I realized the error was on my part. I’ll adjust the recipe to show that only 2 cups are needed. Thank you for pointing this out. As the sole editor and proofreader of my work, I sincerely apologize for the mistake. It’s now fixed.
Madeline
Is it supposed to be granulated sugar in the whipping cream or powdered? I’m very confused.
athomewithrebecka
Hi Madeline, I'm so sorry for the confusion. I sometimes get in my heard at think everyone is a mind reader! The recipe uses granulated sugar in the whipped cream, berry filling, cream anglaise and cake. However, you can substitute powdered sugar for the whipped cream step if you prefer it.
I just updated the recipe on my website to make it more clear. I'm posting the revised version here as well. Thank you for contacting me and bringing this to my attention. If you have any further question please don't hesitate to reach out! Best Regards, Rebecka
athomewithrebecka
Revised Angel Food Cake Recipe:
INGREDIENTS
For the Cake
▢ 1-1/4 cups large egg whites about 9
▢ 1-1/2 cups granulated sugar
▢ 1 cup cake flour
▢ 1-1/4 teaspoons cream of tartar
▢ 1 teaspoon vanilla extract
▢ 1/4 teaspoon almond extract
▢ 1/4 teaspoon salt
Strawberry Whip Cream and Berry Filling
▢ 2 12-ounce containers fresh strawberries washed, divided
▢ 1 cup granulated sugar divided, for the berries and whipped cream
▢ 2 cups heavy whip cream
▢ 1 teaspoon vanilla extract
▢ 1/4 teaspoon almond extract
▢ 1 6-ounce container mascarpone cheese
▢ 1 cup mixed raspberries, blueberries
▢ mint for garnish
Vanilla Creme Anglaise
▢ 2 cups heavy cream
▢ 1/2 cup granulated sugar
▢ 1 vanilla bean, split
▢ 4 jumbo eggs
▢ 1 teaspoon vanilla extract
INSTRUCTIONS
FOR THE CAKE
▢Place egg whites in a large bowl; let stand at room temperature 30 minutes.
▢Sift 1/2 cup sugar and flour together twice; set aside.
▢Place oven rack in the lowest position. Preheat oven to 350°.
▢Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form.
▢Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
▢Gradually fold in flour mixture, about 1/2 cup at a time.
▢Gently spoon into an un-greased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes.
▢Immediately invert pan; cool completely, about 1 hour.
▢Run a knife around side and center tube of pan. Remove cake to serving plate.
Strawberry Whip Cream and Berry Filling
BERRY FILLING:
▢ Wash and pat strawberries dry. Pick the most excellent berries (about 15) in various sizes and set aside until ready to build the cake.
Remove green stems from the remaining berries and cut the berries in half. Place the cut berries in a medium saucepan over medium heat with 1/2 cup sugar. Cook until berries are soft.
▢Place a fine sieve over a glass bowl. Drain berries reserving ALL the liquid. Place the berries in a bowl and refrigerate
STRAWBERRY WHIP CREAM:
▢ In a large bowl, combine heavy cream, mascarpone cheese, 1/2 cup of sugar, and extracts.
Whip until stiff peaks form. Add 1/4 cup of the reserved strawberry liquid to the whipped cream and continue to beat on low to incorporate. Add more of the syrup until the whipped cream is pink in color, whipping after each addition until stiff peaks form.
Add 1 cup whipped cream to a piping bag fitted with 1 Wilton Drop Flower Pipping Tip 2C. Keep the remaining whipped cream cool until ready to frost the cake.
Vanilla Creme Anglaise
▢Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot.
▢In a mixing bowl, whisk the egg yolks and the other 1/4 cup sugar together until frothy.
▢While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. About 5-8 minutes
▢Stir in the vanilla extract and remove from heat. Pour the mixture through a strainer into a container. Place the container in refrigerator until cool.
Build the Cake
▢Once the cake is cooled, use a sharp serrated knife to cut the cake into three rings/slices
Spread the cooled strawberry jam over the bottom layer of the cake and then add half of the Crème Anglaise mixture and smooth over the jam. Evenly distribute a few more sliced strawberries, blueberries, and raspberries over the cream.
▢Place the next layer of cake. Pipe the 1 cup of the whipped cream around the edges of the cake to make an edge to contain the Crème Anglaise and berries. Be sure to pipe some whipped cream near the hole left by the tub pan as well, to keep the remaining Crème Anglaise from sliding into the hole. Evenly distribute a few more sliced strawberries, blueberries, and raspberries over the cream.
▢Lastly, Add the top layer of the cake. Tuck enough mixed berries into the hole left by the tube pan to give the cake structure, about 1/4-1/2 cup.
Use the reserved whipped cream to the top of the cake and then spread the rest over the sides with an offset spatula. Frost the side of the cake with a thin layer of remaining whipped cream to create a beautiful "Naked Cake"
▢Decorate cake with fresh berries and mint. Refrigerate for at least 3 hours before serving.
This cake has a ton of steps. I have another Angel food cake recipe that has less steps if you'd like to try that one as well. Here's the LINK
Linda Glaser
Hi,
So, it's two cups heavy whip cream for the strawberry whip cream and another two cups heavy cream (what's the difference between heavy whip cream and heavy cream?) for the vanilla creme anglaise?
Thanks. Can't wait to make this. I'm sure it won't look anything like yours. It's beautiful!!
Happy Easter!
athomewithrebecka
Hi Linda, each component has its own separate ingredients list. Strawberry whip and crème anglaise are two distinct recipes. Each requires 2 cups of heavy cream (or whipped cream) for a total of 4 cups, but the amounts should not be combined. I hope that clarifies things! Just to note, heavy cream and whipped cream are interchangeable terms.
Let me know how the cake turns out! Happy Easter!
Courtney Poetter
Hello! I’m excited to try this recipe! Do I need to adjust any amounts for baking in high altitude?
TY- Courtney P.
athomewithrebecka
Hi Courtney, I live in Colorado and have never encountered any problems with this recipe at high altitude. I hope your cake turns out delicious! Can't wait to hear how it goes. Happy baking! 🍰
Martha
I didn’t see where the Crème Anglaise is used on Angel food cake recipe.. can you he,p me?
athomewithrebecka
You are absolutely correct! I did not use the right verbiage when adding the Crème Anglaise. I have updated the recipe. I'm so sorry for the confusion. Thank you for letting me know! Happy cooking, Martha