Angel Food Cake

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Angel Food Cake
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Health Score:
3,7 / 10
2 h.


For the batter
120 grams Pastry flour
150 grams powdered sugar
10 egg whites
1 ½ tsps cream of tartar
220 grams sugar
1 tsp vanilla extract
For the garnish
250 grams Strawberries
250 milliliters Strawberry juice
20 grams cornstarch
1 Tbsp sugar
100 grams Whipped cream
1 tsp Vanilla sugar
How healthy are the main ingredients?
StrawberrysugarWhipped creamsugar

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Sift the flour twice on a piece of parchment paper. Add the powdered sugar and sift again. Beat egg whites in a large bowl with a mixer until foamy. Gradually add the baking soda and remaining sugar  and beat until it has dissolved and the mixture is thick and glossy. Stir in the vanilla extract.


Add the flour in three additions, folding until the ingredients are just blended. Pour the batter into the well-greased, lightly floured angel foodcake pan. Bake the cake for 45 minutes until the cake is golden brown and bounces back when pressed. Remove from the oven and turn the cake upside down and cool in the pan. Then loosen the cake with a knife from the edge and unmold onto a plate.


Rinse the strawberries, pat dry, trim and slice. Mix the strawberry juice with sugar and the cornstarch and slowly bring to a boil over low heat, about 1 minute. Boil until thickened and clear.


Decorate the cooled cake with the strawberry sauce and strawberries and let stand until dry. Whip the cream with vanilla sugar until stiff and spoon into a pastry bag. Garnish the cake with whipped cream and serve.