March 31st was a special day. Not only was it Easter, but it was also my cousin’s 9th birthday! (If you’re really paying attention, you may be thinking, ‘didn’t your cousin turn 9 last month?’, and you’d be right. Lucky me, I have two cousins just a month apart in age on either side of the family!) So for Easter dessert/Kailey’s birthday cake, I made Angel Food Cake. We served this with a simple homemade whipped cream and some freshly sliced strawberries. It was a wonderful, light, and delicious combination. I highly recommend it, angel food cake is the perfect accompaniment to any berry, especially with a little whipped cream!
Angel food cake is rather sweet and airy, so I didn’t make the whipped cream too sweet. Taste as you go to reach your desired sweetness.
Adapted from Sweetsugarbean
- 1 cup cake flour
- 1/4 tsp salt
- 1 1/4 cup granulated sugar, divided
- 1 1/4 cup egg whites (about 10-12 eggs), room temperature
- 1 tsp vanilla
- 1 1/4 tsp cream of tartar
Preheat oven to 375°F.
In a bowl, sift together the cake flour and 1/2 cup sugar three times. Set aside.
In the bowl of a stand mixer (or a large bowl if you have a handheld electric mixer), add room temperature egg whites and beat on medium speed until frothy. Add vanilla and beat a little longer, until foamy. Add cream of tartar and beat to medium stiffness, then slowly add in the remaining sugar until stiff peaks form.
Gradually fold in the flour mixture in several batches. Scoop batter into an ungreased angel food cake pan (a tube pan that has little metal pieces that stick up past the rim, so that when you invert it, the pan rests on the metal pieces, not flat on the rim of the pan). Run a sharp knife through the batter in the pan a few times to remove air bubbles.
Bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean. Invert the pan, and allow to cool completely before removing.
- 1 lb fresh strawberries
- 1 pint heavy cream
- 1 tsp vanilla extract
- 2-3 Tbsp granulated sugar
Wash and slice your strawberries, and set aside.
In a bowl, beat the heavy cream and vanilla extract together until soft peaks begin to form. Slowly add in the sugar and beat until well mixed and at desired consistency (don’t beat too much or the texture gets a little weird).
Frost cooled angel food cake, and serve with berries. Enjoy!