Irresistibly tall and light, this angel food cake is infused with touch of orange zest and served with honey glazed strawberry sauce and whipped cream. A true crowd-pleaser!
Raise your hand if you
like LOVE angel food cake.
Tall, fluffy, snowy white, lightly sweet and aromatic slice of angel food pairs beautifully with just about anything. What’s not to love, right?
I like to infuse this classic angel food cake with a little bit of orange zest for a hint of citrusy freshness. It gives unbelievable aroma to the cake. The irresistible smell makes the waiting for the cake to cool just a tad bit unbearable. You’ve got to bake it to know what I mean.
I could even eat it on its own, but I love to serve this dreamy light cake with honey-glazed strawberry sauce and fresh whipped cream.
Here’re my top tips for perfect angel food cake every time:
- Make sure the bowl and a whisk is squeaky clean and free of any oil residue, or your egg whites will never reach hard peaks. Also, make sure that the egg whites don’t have any drop of egg yolk. Even the smallest drop will ruin this!
- Egg whites at room temperature reach hard peaks faster than the cold ones.
- Cream of tartar is optional. It’s not crucial ingredient, but it helps to stabilize the egg whites.
- The bowl will be pretty full at this point. If you are using a hand mixer, make sure to use a BIG bowl.
- DON’T grease the angel food cake pan. Because cake batter needs to stick to the walls of the pan and climb up higher for lighter, fluffier texture.
- And make sure to cool the cake upside down, so it doesn’t collapse. I like to set it on an inverted mug so that air circulates all around for faster cool time.
And here’re step-by-step photos to walk you through the entire process:
Angel Food Cake with Strawberry Sauce
- 1 cup cake flour
- 1 ½ cup sugar
- 1 tablespoon orange zest
- 12 egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoon pure vanilla extract
For strawberry sauce:
- 1 cup strawberries frozen or fresh
- 1-2 tablespoon honey
- Preheat the oven to 325°F (160°C).
- Sift together cake flour and ¾ cup of sugar.
- Zest one orange.
- In a large mixing bowl, beat the egg whites until foamy on a low speed. Add cream of tartar and salt and continue to beat, gradually increasing the speed to high. When the egg whites get pretty white, stir in remaining ¾ cup of sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form. Add orange zest and pure vanilla extract. Transfer the whipped egg whites into a large bowl.
- Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.
- Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
- Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
- To make the strawberry sauce, in a small saucepan combine strawberries and honey and boil for about 5 minutes. Cool completely.
This post was originally published on March 3rd, 2014.