Gourmet Made Deliciously Simple

Angel Food Cake with Strawberry Sauce

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!

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!

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.

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!

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:

Step by step photo tutorial for angel food cake with strawberry sauce and fresh whipped cream.

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!

Enjoy!

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Angel Food Cake with Strawberry Sauce

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!

Yield: 12-14 servings

Ingredients:

For cake:
  • 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

Helpful Equipment:
Angel Food Cake Pan

Directions:

  1. Preheat the oven to 325°F (160°C).
  2. Sift together cake flour and ¾ cup of sugar.
  3. Zest one orange.
  4. 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.
  5. Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.
  6. 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.
  7. 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.
  8. To make the strawberry sauce, in a small saucepan combine strawberries and honey and boil for about 5 minutes. Cool completely.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This post was originally published on March 3rd, 2014.

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21 comments

  1. I absolutely love angle food cake, but have never tried making one myself. this sounds like a great afternoon baking activity for me today 🙂

  2. What a beautiful cake! LOVE that strawberry sauce. I would put it on everything!

  3. Hi, I’m wondering if you know how many cupcakes you would get out of this recipe.  This was my grandma’s favorite dessert and I’m planning on making some for her memorial this weekend. Cupcakes seem like the easiest way to ensure I have enough servings.

  4. Hi Shinee! I’m back again. You’ve probably received a ton of these but I just wanted to let you know that you are one of my nominees for the Very Inspiring Blogger Award that was recently passed on to me! http://ashandcrafts.com/very-inspiring-blogger-award/. I am super jealous of all your recipes and your gorgeous photos! I aspire to have a blog as lovely as yours one day!

  5. This looks so yummy! Everything you make looks yummy and your photos are always great!

  6. I have always wanted to make my own angel food cake – it’s my favorite. I would probably eat this whole thing by myself. YUM! 

  7. Pingback: Angel Food Cake met frambozen saus | Handmade by Helen

  8. Very nice!I have tasted this cake before and I was looking forward to get his recipe. I will try it today and let you know how it goes.

  9. This recipe sounds delicious! I plan on making this for Easter. Can you tell me if you can make the strawberry sauce in advance and store in a refrigerator?

  10. thank you for great recepies.
    can i cut this cake in the middle like a birthday cake , if not maybe you have a recepie for birthdaycake that dont fall down in the middle
    thank you

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