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Strawberry Angel Food Cake

Strawberry Angel Food Cake

Recipe by The Jelly Queen's momma, Lois Anderson
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Course: Dessert
Cuisine: American, Pennsylvania Dutch Wedding Cake
Keyword: Angel Food Cake, Cake, Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive Cooking: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: athomewithrebecka

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 sugar divided
  • 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 Filling

  • 2 12-ounce containers fresh strawberries washed, divided
  • 1 ½ cup granulated sugar divided
  • 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

  • 1 cups heavy whip cream
  • 2 cups heavy cream
  • ½ cup granulated sugar divided
  • 1 vanilla bean, split
  • 4 jumbo eggs
  • 1 teaspoon vanilla extract

Instructions

  • 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 Filling

  • Wash and pat strawberries dry. Pick the very nicest 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 sauce pan over meduim heat with sugar. Cook until berries are soft.
  • Place a fine seive over a galss bowl. Drain berries reserving all the liquid. Place the berries in a bowl and refrigerate
  • In a large bowl, combine heavy cream, sugar, mascarpone cheese, ½ cup of sugar, and extracts.
    Whip until stiff peaks form. Add ¼ cup of the reserved srawberry liquid to the whippped cream and continue to beat on low to incorporate. Add more of the syrup until the whipped cream is pink in color, whipping of low after each addition.

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 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/slices
    Spread the cooled strawberry jam over the bottom layer and smoothe about 1 cup whipped cream mixture over the jam. Evenly distribute a few sliced strawberries, blueberries and raspberries over the cream.
  • Place the next layer of cake. Pipe some of the whipped cream around the edges of the cake. Be sure to pipe some near the hole left by the tub pan as well. Fill the remaining area with cream. Add more berries
  • Add the top layer of cake. Tuck about ¼ cup mixed berries into the hole left by the tube pan. Reserve 1 cup whipped cream and then spread the rest over the top of the cake. Smooth with an off-set 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

Use a tube pan when making any angel food cake recipe. The delicate egg batter needs the tall sides of the pan to cling to or else it will collapse. Another way to keep your cake from collapsing is to slowly add the sugar to the egg whites. Going slowly allows a beautiful foam to build. Adding too much sugar at one time can deflate the air you've worked so hard to incorporate.