Homemade Angel Food Cake
*Preface* – Today’s post comes in two parts. First – I made this cake. I danced around like Elaine Bennace with joy. Second – Ben’s birthday was yesterday and I might be reconsidering my “The Birthday person chooses what they get for dinner” Rule. Read on, its full of marital tumultuation and something you might call hilarity. Enjoy.
Let’s play a little word association game, shall we?
Strawberries – I bought four pounds.
Angel Food Cake – Can’t even touch the store-bought, chemical laden stuff.
Egg Whites – Why must they always fall down?
Hormones – Make me want to eat All the Strawberry Shortcake, Ever.
Bikini Season – That’s hilarious. My full moon eclipsing rear end is ROFL-ing right now.
But of all the things you could be devouring this summer, this is probably one of the better ones? Ish. It’s got egg whites, and fresh berries. So, healthy no? Healthy-ish? Yup. You will 110% fall in love with this, with the fluffy cake that makes you want to use it as a pillow and sleep in on a Saturday morning, and the roasted strawberries that taste like buttah, when no butter is involved.
Rachel’s how to on roasted strawberries made me swoon, so they were a natural addition to this. Yesterday’s How-to on Whipping Egg Whites set us up to bake this gorgeous cake. Only Cook’s Country could have led to me to the promised land. You can’t fail with this recipe, because they did all the hard work, you just make it, bake it and bask in the glow of victory.
In other news – Ben turned the big ol’ Dirty Thirty yesterday!! Big day. And what did he want to do for dinner? Nothing special. A burger and green beans. That’s it? A new decade and he wanted steamed green beans on his birthday?
This is the man I married.
Oh wait…it gets better. Because once you find out what he wanted to top his greens with might make you want to commit violence. Ketchup. There, I said it.
You don’t top green things with KETCHUP!! The only viable option for topping a vegetable is ranch. Or butter. But Ketchup? He’s fired. So fired. No, no – they’re great he says. Wanna know why? “Because they taste like fries”, he said!! Ohhhh helll to the NO! Green beans don’t taste like fries. Wanna know what tastes like fries? FRIES!! FRIES goes with KETCHUP. Not green beans.
I can’t even stand it. This is a major point of contention in our marriage. Someone please coach me through this. I need another slice of angel food cake. Oh wait, I ate it all. Maybe I’ll hack off a slice of his birthday cake – Boxed Yellow Cake with canned Chocolate Frosting.
I don’t know even know who I am anymore. Send HALP!
Ingredients for Homemade Angel Food Cake with Roasted Strawberries
Angel Food Cake:
- Cake Flour
- Egg Whites
- Fine Sugar
- Cream of Tartar
- Almond Extract
- Lemon Juice
Inspired Homemade Recipes To Try
Fresh Lemon Berry Napoleons
Starbucks Copycat Raspberry Swirl Pound Cake with Cream Cheese Frosting
A light fluffy summer dessert, and roasted strawberries are a perfect addition on top!
Angel Food Cake:
- 1 1/2 cup + 2 tbsp Cake Flour
- 1/4 tsp Salt
- 12 Egg Whites
- 1 1/2 cup Fine Sugar
- 1 1/2 tsp Cream of Tartar
- 1/2 tsp Vanilla
- 1/2 tsp Almond Extract
- 2 pounds Strawberries
- 1/2 cup Sugar
- 1 tsp Lemon Juice (optional)
Angel Food Cake:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour and salt.
- Divide sugar in half, setting aside ¾ cup of it, and combining the other ¾ cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.
- With a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy. Increase speed to medium-high and whisk until stiff peaks begin to form.
- Just as eggs begin set and form peaks, slowly pour in remaining ¾ cup of sugar. Beat in vanilla and almond extract. This process will take about 5-7 minutes.
- Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined.
- Pour the mixture into an non-greased tube pan or bundt cake pan.
- Bake for 40-45 Minutes. Remove from oven and allow to cool UPSIDE DOWN until cool – about 2-3 hours. Set the pan over the neck of a wine bottle to hold steady as it cools.
- Run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.
- Preheat oven to 350 degrees.
- Wash, hull and quarter two pounds of strawberries. Toss with sugar and roast for 15 minutes, stirring half way in between.
- Allow to cool, chill and then serve.
- Top strawberries onto slices of angel food cake for strawberry shortcake.
Angel Food Cake – Cook’s Country, Roasted Strawberries – Rachel Currier of Baked by Rachel