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Angel Food Cake with Strawberry Topping


Delicious cake! Appropriate for any occasion.

Recipe from "Williams-Sonoma Dessert Cookbook"

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Rate this recipe 4.5/5 (2 Votes)


  • 1 cup cake flour
  • 1 1/4 cups super fine sugar (put regular sugar in food processor if you can find)
  • 1/4 teaspoon salt
  • 1 1/4 cups (about 10 large) egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest


Adapted from


Step 1

Preheat the oven to 350 degrees. Have ready an un-greased 10 inch angel food cake pan lined with parchment paper.

Sift together the flour, 1 cup of the superfine sugar, and the salt, 3 times and set aside. In a large, spotlessly clean bowl, using a mixer set on medium-low speed, beat the egg whites until foamy. Add the cream of tartar, and increase speed to medium-high, and beat until the whites are soft and foamy. Gradually add the remaining superfine sugar and continue to beat just until medium-firm peaks form when the beaters are lifted. Do not over-beat. Stir in the lemon juice, vanilla, and zest, if using.

Transfer the egg mixture to a very large bowl. Sift 1/4 of the flour mixture over it, and using a large rubber spatula, gently fold it into the egg whites using deep strokes. Add the remaining flour mixture in 3 equal batches, sifting and folding each time. Scoop the batter into the pan and gently smooth the top. Bake the cake until it is golden and springs back when touched, about 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

Meanwhile, prepare the topping:
4 cups strawberries, hulled and sliced
1/4 cup granulated sugar
2 tablespoons fresh lemon juice

Combine the berries, sugar and lemon juice in a saucepan over high heat. Bring to a boil, stirring often. Boil until the liquid is clear and somewhat thick, 2 minutes. Pour into a clean bowl and refrigerate until chilled.

To remove the cake from the pan, gently run a long, thin-bladed knife around the outer sides of the pan, pressing it firmly against the pan to prevent tearing the cake. Then, run the knife or a skewer around the inside of the tube. Invert the pan and let the cake slide out. Remove the paper lining from the outside of the cake. Using a serrated knife, cut into slices. Serve each slice with a spoonful of strawberry topping and some whipped cream, if desired.


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