Step 3: Fold in the Flour
Sift the cake flour to keep it light and lump-free. Gently fold it into the whipped egg whites in small batches. Use a light hand and a folding motion to avoid deflating the batter, preserving the air that gives the cake its lift.
Step 4: Bake the Cake
Pour the batter into an ungreased angel food cake pan. Smooth the top gently and tap the pan lightly to release air bubbles. Bake until the cake turns lightly golden and springs back when touched. Once baked, invert the pan and let the cake cool completely upside down to maintain its height.
Step 5: Whip the Cream
Chill your bowl and beaters for best results. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. The cream should be fluffy and smooth, not stiff or grainy.
Step 6: Assemble the Strawberry Angel Cake
Once the cake has cooled, carefully remove it from the pan. Place it on a serving plate. Spoon the strawberries and their juices over the top, allowing them to soak slightly into the cake. Finish with a generous layer of whipped cream, spreading it evenly or piping it decoratively.
Serving and Storage Tips
- Serve immediately for the freshest flavor and lightest texture.
- Refrigerate leftovers, covered, for up to two days.
- Garnish with whole strawberries or mint leaves for an elegant presentation.
Final Thoughts
Strawberry Angel Cake is a timeless dessert that combines simplicity with elegance. Its airy texture, fresh fruit flavor, and creamy topping make it a favorite for any occasion. Whether served at a gathering or enjoyed as a quiet treat, this cake delivers a perfect balance of sweetness and lightness in every bite 🍓🍰
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