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Angel Food Cake with Strawberries and Whipped Cream and Our MSI Spring Box Winners!

April 28, 2015 by Mary 16 Comments

Angel food cake with whipped cream and strawberries.

My mother used to make this cake often for birthdays or for our Sunday dessert. It was my brother Greg’s, always requested birthday cake for his July 30th birthday. It never misses an ooooh or ahhhh when brought to the table. The towering presentation, light and refreshing coolness, was always a hit, particularly in late July in steamy St. Louis.

My mother would use Dream Whip in those days, (remember that dry packaged stuff you added milk and vanilla to?) along with Duncan Hines Angel food cake mix. Ah the ‘60’s – the introduction of time saving mixes entered our lives, the beginning of processed food creeping into every aspect of our eating. Although my mother often talked about making the cake from scratch, the thought of a dozen egg whites was daunting. And then what do you do with all those yolks? (I am asking the same question now.)

When our boys were little, I continued the tradition of making this cake on Sundays with (yes, don’t judge) a boxed cake mix, but real whipped cream. Then my oldest asked for this for his recent big birthday. Only this time, I made the cake from scratch. There is a difference. Light, fabulously fluffy, not too much almond, this is sweet in so many ways. It is worth the effort. Be sure there is no butter, grease or olive oil even nearby and have your egg whites truly at room temperature – no kidding. Separate your eggs first and put your yolks back in the fridge right away, but leave those whites out. I probably let mine sit out for over 2 hours before attacking them to whip.

Be sure to use fresh cake flour too and don’t forget to cut through the batter with a knife to remove the air holes before baking and have a good liquor bottle around to turn that cake upside down on to cool, as soon as it comes out of the oven, otherwise you will watch it sink back into the pan. Find the right sized bottle first, before you even start making the cake.

Huge piece of angel food cake with whipped cream and strawberries.

The birthday boy’s first piece!

This really isn’t hard and it is so pretty, so light and so delicious!! The birthday boy had one piece the size of three plus then another regular sized piece.

Yes, he was pretty happy.

ANGEL FOOD CAKE – serves 12
1 cup cake flour
3⁄4 cup sugar
2 Tbs. sugar
12 large egg whites, MUST be at room temperature
1 1⁄2 tsp. cream of tartar
1⁄4 tsp. salt
3⁄4 cup sugar
1 1⁄2 tsp. vanilla
1⁄2 tsp. almond extract

For the filling:
2+ cups heavy cream
1 rounded Tbs. powdered or confectioner’s sugar
1 tsp. vanilla
12 -16 oz. fresh strawberries, washed and dried. Save 5 – 6 perfect berries for the top decoration, hull and slice the others.

Note: For those not used to making angel food cakes, do not get any yoke in the whites. If you do, throw it out and start over. A good thing to do is to separate the egg in a glass first. Then if no yoke, pour into your clean, totally grease-free bowl to whip.

DO NOT GREASE PAN. Use a two-piece angel food cake pan.

Pre-heat oven to 375°.

Sift the cake flour and 3/4 cup + 2 Tbs. sugar; set aside.

Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until peaks form.

Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Remove bowl from mixer and fold in flour mixture and extracts slowly. You will add the flour in 5 or 6 additions, folding after each one. Make sure you fold in the sides and bottom of your mixing bowl.Angel food cake batter in pan.

Spoon batter into an angel food cake pan. Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger.

Angel food cake done in pan.

Remove from oven and invert pan onto a liquor bottle to cool completely.

To remove the cake from your pan take a flat metal cake spatula and insert it perpendicular in up an down motions around the rim of the cake pan just to get the ‘crust’ away from the pan.Then firmly spank the sides of your pan. Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert, using the same back and forth motion with the flat metal spatula. No need to cut around the center tube as you can just give the cake a gentle but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).Angel food cake cut with whipped cream and strawberries.

Cut the cake into 3 layers.

Whip 2+ cups of heavy cream – lightly sweeten with a Tbs. of powdered sugar and a little vanilla. Ice each layer with the cream and cover with sliced fresh strawberries. Top with whole strawberries and serve right away, with LOVE!

And now our MSI winners of our spring box giveaway are:

Carol Ezovski
Chelsea W
Stephanie Gee
Dominick Costa
Christina Bauer

Congratulations to all of you and I know you’ll love your spring box, which due to some growing pains over here, is mailing out this Friday, May 1st. Enjoy!!

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Filed Under: Desserts, Dinner Tagged With: angel food cake with strawberries and whipped cream, angel food cake with whipped cream and strawberries, great birthday cakes

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Comments

  1. Choc Chip Uru says

    April 28, 2015 at 8:09 AM

    This cake looks absolutely brilliant, so fluffy and full of flavour 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted…CCU Undercover: Macabella ReviewMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:00 AM

      Yes it is so light!! Thank you!

      Reply
  2. Jovina Coughlin says

    April 28, 2015 at 8:25 AM

    Impressive cake.
    Jovina Coughlin recently posted…Baking Healthy Fruit BreadsMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:01 AM

      Thanks Jovina!!

      Reply
  3. Daleen says

    April 28, 2015 at 2:25 PM

    SWOON
    You were born to be a describer, photographer, baker, sharing soul of amazing “heavenly” food.
    That has BIRTHDAY cake written all over it for me.
    Just the act of stopping by your blog, elevates the day to a better, tastier level.
    Simply thanks,
    🙂

    Reply
    • Mary Frances says

      May 10, 2015 at 6:02 AM

      Thank you Daleen!!! You are so sweet! And you certainly elevated my day!

      Reply
  4. Raymund says

    April 28, 2015 at 3:55 PM

    Looks delish, I so want a slice of it now with my coffee
    Raymund recently posted…Butter Garlic Herb RiceMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:03 AM

      🙂 🙂 🙂
      Thank you Raymund!!

      Reply
  5. Bam's Kitchen says

    April 29, 2015 at 2:15 AM

    Now this is one cake I miss from living at home! I remember dream whip and boxed angel food cake mixes and what do you do with all of those egg yolks anyways… !?!? If I close my eyes I can almost imagine how delightful and light and dreamy this cake is. Thanks for bringing back some fun memories. Have a super week.
    Bam’s Kitchen recently posted…Quinoa Fruit SaladMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:06 AM

      Thanks Bobbi!! If you remember all of that, you must also remember that awful tasting Cool Whip?

      Reply
  6. John@Kitchen Riffs says

    April 29, 2015 at 12:29 PM

    Angle food cake was always my birthday cake, too. Loved it then, still do. Yours looks terrific — thanks!
    John@Kitchen Riffs recently posted…Tex-Mex Shredded-Beef EnchiladasMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:07 AM

      Thanks John!!

      Reply
  7. Maureen | Orgasmic Chef says

    April 29, 2015 at 5:24 PM

    I’ve eaten my body weight in angel food cake (and that’s a LOT of cake) but never sliced one and filled it like this. Angel cake was always my birthday cake request. Your cake is really lovely.
    Maureen | Orgasmic Chef recently posted…Frozen Piña ColadaMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:09 AM

      Really?? Never sliced and filled? You should definitely try this Maureen – super easy and looks so impressive, right?

      Reply
  8. Angie@Angie's Recipes says

    May 1, 2015 at 6:54 AM

    The cake looks so light and fluffy..simply amazing!
    Angie@Angie’s Recipes recently posted…Eggless Turmeric and Aniseed Einkorn Cake / SfoufMy Profile

    Reply
    • Mary Frances says

      May 10, 2015 at 6:09 AM

      Thanks Angie – yes it is so light!

      Reply

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