Angel Food Cake With Strawberries

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READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325*.
  • Sift flour with 3/4 cups sugar 3 times; set aside.
  • In a large bowl beat egg whites and salt with electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 1 cup sugar, sprinkling 1/4 mixture at a time, beating well after each addition until soft peaks form when beater is withdrawn.
  • With a large rubber scraper gently fold in vanilla.
  • Gently fold in 1/4 of flour mixture at a time over egg whites with an over and under motion after each addition. Fold additional 10 strokes after last addition until flour is well blended.
  • Gently transfer batter to ungreased pan. With a spatula or knife, cut through batter gently.
  • Bake on lower rack for 55-60 minutes or until top is browned and cake tester comes out clean.
  • Invert pan on counter to cool cake thoroughly (about 2 hours). Loosen cake with spatula from pan; remove from pan.
  • Serve with strawberries and whipped cream.
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