CATEGORIES

Fruit, Baking, Strawberry

Serves: n/a

Prep time: n/a

Cook time: n/a

Light and airy, angel food cake is one of the most delectable dessert around! But add a touch of freeze-dried strawberries and you’ve got a whole new, delicious creation! Folded into the batter and sprinkled on top, Freeze-Dried Strawberries give this angel food cake a pop of color and a burst of flavor.

Tips:

  • Use freshly separated egg whites. DO NOT let any fat from the yoke drop in, this will change the consistency of the cake.
  • Pulse granulated sugar into superfine sugar.
  • Whip egg whites into soft peaks, not stiff peaks. Soft Peaks will ‘wilt’ back down and the consistency is good for getting that light texture, while stiff peaks for make for a very dense cake Sift and gently fold in dry ingredients.
  • Do not grease the pan.
  • Cool the cake upside-down on a wire rack. After use a serrated knife to cut the cake free

Ingredients

  • 1 and 3/4 cups (350g) granulated sugar, needs to be made into finer grains by putting sugar in a processor or blender
  • 1 cup + 2 tablespoons (133g) cake flour (spooned & leveled), needs to be aerated in a processor or blender
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • Roughly 2-3 bags (1 oz) of Brothers All Natural Strawberry Fruit crisps. 1.5 bags to be folded inside the cake batter towards the end of prepping the batter. The other half will be used for decorating the cake.
  • Whip cream or light-airy frosting

Instructions

  • 1
    Clean your kitchen, this is a very exact recipe that requires close attention to detail, so make it easier on yourself by setting up and laying out all the ingredients before hand!
  • 2
    Pulse the granulated sugar into superfine sugar. Use a food processor or blender.
  • 3
    Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
  • 4
    Add cake flour and salt to food processor. Pulse them with the remaining sugar to aerates the dry ingredients.
  • 5
    Beat 12 room temperature egg whites and the cream of tartar together. Beat on medium-low speed until foamy.
  • 6
    Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
  • 7
    Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes.
  • 8
    After that, add the vanilla and Almond.
  • 9
    Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients. Fold in Fruit Crisps last, use roughly 1-2 1oz bags. A blend of powder, and full strawberries can be used.
  • 10
    Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean. If you do not have a tube pan, you can use a cake pan with a ramekin in the center. Cut a circle of parchment paper for the bottom of the cake pan so that the angel food cake is more stable and easier to remove after baking. Ideally use a cake pan that is NOT non-stick, the batter needs to climb up the sides to create more of a fluffy texture.
  • 11
    Bake at 325°F for 40 minutes. A higher temperature won’t properly cook the cake.
  • 12
    Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it. Keep upside down cooling for a minimum of 1.5 hours before decorating.
  • 13
    Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
  • 14
    Slice with a serrated knife. A regular sharp knife squishes the cake.
  • 15
    Serve with whipped cream and crushed Brothers All Natural Freeze Dried Strawberries on top!

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1 Review

Amada
5

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