Ahhhhh....Angel food cake with whipped cream frosting is a go to dessert recipe for summer. It is a very light and refreshing and a perfect after dinner dessert.
Growing up this dessert was a staple in our home during the warm summer months. I could hardly wait until my mom soaked the fresh strawberries in extra sugar ( the only way to eat strawberries), cut them up, and then add them to the top of the angel food cake.
Nonetheless, I am glad to share this light, decadent, and fluffy cake topped with strawberries and whipped cream frosting with my kiddos. My 5 year old said it "looks like a cloud". Great imagination! Out of the mouths of babes, but she hit the nail on the head with this one!
Ingredients
- All-purpose flour
- Confectioner's sugar
- Vanilla extract
- Egg whites: Be sure to use fresh ones and room temperature. They whip up much better than the ones in the carton.
- Salt
- Granulated sugar
- Heavy Cream
- White chocolate pudding mix
Whipped cream frosting
In a bowl (freeze for hour) of a stand mixer fitted with a whisk, add the heavy cream. Whisk for a few minutes until soft peaks form.
Add in the confectioner's sugar and mix on high. Right before stiff peaks form, add in the white chocolate pudding. Turn down the speed to low and continue to mix.
Scrape down the sides of the bowl as the frosting comes together. If frosting is too thick, add some milk.
How to make the cake
First, preheat the oven to 375 degrees. Grab tube pan or in my case a bundt pan was I that I had. Set aside.
Second in a medium mixing bowl, whisk together the powdered sugar and all-purpose flour. Set aside.
Third, in a bowl of a stand mixer fitted with a whisk attachment add the egg whites, cream of tartar, vanilla extract, and salt. Mix well. Next, with the mixer on high, beat in 1 tablespoon of granulated sugar to the egg whites. When all the sugar has dissolved stop mixing. No scraping the bowl.
Fourth, beat mixture until stiff, glossy peaks form. Gently fold in the flour mixture to the meringue until no streaks are seen. Spread the mixture into the bundt pan evenly.
Lastly, bake cake for 35 minutes or until the cake springs back when gently touched. Run knife along edges of cake and invert onto serving plate. Cool completely. Slice and serve with fresh strawberries and whipped cream frosting.
Tips and tricks
- Separate eggs when cold, as the yolks breaks more easily when warm.
- Make sure the mixing bowl is clean and no egg yolks get in with egg whites as the meringue will not mix well because of the fat in the egg yolk.
- Incorporate the flour mixture slowly into the meringue. If done too quickly, the meringue will deflate.
- Flip the cake over right away as the weight of the cake will allow it to fall naturally onto the plate.
- Stored and covered at room temperature for up to 2 days.
Variations and substitutions
- Substitute with cake flour or just by a store bought cake.
- Make a trifle with layers of whipped cream frosting and fresh strawberries.
- Add different fruits such as raspberries, blueberries, blackberries, or pineapple.
- Add some chopped pecans to the top for additional nutty flavor.
- Use almond extract in combination with vanilla extract.
FAQ's
Angel food cake is a white cake and made with egg whites, does not contain any yolks. The egg whites give it its meringue lift.
Angel food cake with whipped cream frosting
Equipment
- Stand mixer with bowl and whisk attachment
- Mixing bowls
- Measuring cups and spoons
- spatula
Ingredients
Angel food cake
- 1¼ cup confectioner's sugar
- ¾ cup all-purpose flour
- 12 large egg whites
- 1½ teaspoon cream of tartar
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup granulated sugar
Whipped cream frosting
- 2 cups heavy cream
- ½ cup confectioner's sugar
- 3.3 oz white chocolate pudding mix
Garnishes
- 1 lb strawberries cut up
Instructions
Angel food cake
- Preheat oven to 375°. Get a bundt pan and set aside.
- In a medium sized mixing bowl, whisk together the confectioner's sugar and all-purpose flour. Set aside.
- In a bowl of a stand mixer fitted with a whisk attachment, combined fresh large egg whites, cream of tartar, vanilla extract, and salt. Mix well.
- Turn mixer speed to high and add 1 tablespoon of granulated sugar at a time about every 10 seconds or until wait until dissolved. No scraping of the sides of the bowl necessary.
- Beat until stiff and glossy peaks form. Fold in the flour mixture into meringue with a rubber spatula until just combined and no flour is seen. Pour batter into bundt pan.
- Bake for 35 minutes or until the top of the cake springs back when touched. Any cracks on top of the cake will look dry.
- Once the cake is completely cooled, use a knife to run along the inside of the edges of the cake. Invert cake onto plate.
Whipped cream frosting
- In a cold bowl of a stand mixer fitted with a whisk, mix on medium 2 cups of heavy cream until soft peaks form.
- Add in confectioner's sugar and mix on high. Once stiff peaks start to form, add in the white chocolate pudding mix. Scrape down side of bowl as needed.
- Top the cake with frosting and some cut up strawberries.
Nutrition
Cakes are awesome!
Fun fact of the day!
Every time you lick a stamp, you consume 1/10th of a calorie!
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