Angel Food Cake with Strawberries and Almond Whipped Cream
Light and fresh, this Angel Food Cake is topped with fresh strawberries and homemade Almond Whipped Cream.
Servings 1 cake
Ingredients
- 1 cup fresh strawberries
Angel Food Cake
- 1 cup cake flour
- 1 1/4 tsp cream of tartar
- 1 1/3 cup sugar
- 9 egg whites room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Almond Whipped Cream
- 1 pint heavy whipping cream
- 1 tsp almond extract
- 1 tbsp powdered sugar
Instructions
Angel Food Cake
- Place oven rack in lowest position and preheat oven to 350 degrees F
- In a large metal or glass bowl, add room temperature egg whites, cream of tartar, vanilla extract, almond extract and salt.
- On lowest speed, gently mix with electric mixer for 30 seconds. Turn speed up to medium and mix until egg whites form soft peaks
- Add sugar 2 tbsp at a time and continue mixing until stiff peaks form
- With a rubber spatula, gradually fold in flour, about 1/3 cup at a time
- Gently spoon into un-greased 10 inch tube pan and place in oven
- Bake 35 minutes, until top is golden brown and immediately remove cake pan from oven and turn upside down to cool (about 45 minutes)
Almond Whipped Cream
- Combine heavy whipping cream, almond extract and powdered sugar into a large glass or metal bowl
- Beat on high using a hand-held mixer or (KitchenAid mixer with the whisk attachment) until soft, fluffy peaks form
- Store in fridge until ready to use