Cassidy's Spring Form Angel Food Cake
Posted by Cassidy Snow on
I have been making this fool-proof recipe for years. In fact, angel food cake has long been one of my favourite desserts. The light and fluffy texture pairs very well with fresh fruit and a generous dollop of whipped cream. That's exactly how I liked to dress up the tiny, store-bought, angel food cakes that my mom treated me to, when I was young. I still serve it that way! If you prefer a Gluten Free version, reduce the quantity of flour to 3/4 cup, making sure to use GF flour that is 1 to 1 ratio with Xanthan gum. - Cassidy
Ingredients…
- 1 ¾ cups granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour, sifted
- 12 large egg whites, room temperature
- ⅓ cup warm water
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 ½ tsp cream of tartar
- 1 ½ cup whipping cream (35%)
- ⅓ cup granulated sugar
- 1 tsp vanilla
- 3 cups fresh strawberries, washed and sliced
Method...
- Preheat the oven to 350 F.
- Mix half of the sugar with the salt and the flour, setting the remaining sugar aside.
- In the bowl of a stand mixer fitted with the whisk attachment, mix together the egg whites, water, vanilla and almond extracts and cream of tartar until light and foamy, mixing for about 1 minute. Slowly sift the reserved sugar in, beating continuously at medium speed until you have reached medium to stiff peaks.
- Sift enough of the flour mixture in to dust the top of the foam. Using a rubber spatula, fold together gently. Continue until all of the flour mixture is incorporated.
- To a spring form pan, press a piece of parchment along the bottom seam and seal it together, cut off excess from the outside. Or use a round cake pan as is.
- Carefully spoon mixture into the un-greased, parchment-lined spring form pan.
- Bake for 35 minutes, checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on the cooling rack for at least an hour before carefully removing from the pan.
- In a medium bowl with a whipping attachment, beat 1 ½ cups whipping cream, ⅓ cup sugar, and vanilla together, whipping at high speed until stiff peaks form. Slice cake and serve with shipped cream and sliced strawberris. Enjoy!
Makes 1 cake
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