• Be careful not to deflate the egg whites; use a light folding motion to maintain the cake’s airy texture.
Step 6: Bake the Cake
• Spoon the batter into the un-greased tube pan and smooth the top.
• Bake for 35-40 minutes or until the cake springs back when lightly touched.
• Immediately after baking, invert the pan and let the cake cool upside down for about 1-2 hours to prevent collapse.
Step 7: Remove the Cake from the Pan
• Once completely cool, run a knife along the edges of the pan to loosen the cake.
• Carefully remove it and place it on a serving plate.
Step 8: Prepare the Whipped Cream (Optional)
• In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 9: Assemble and Serve
• Slice the angel food cake.
• Spoon the macerated strawberries over the cake.
• Top with whipped cream if desired.
• Garnish with additional fresh strawberries for an elegant presentation.
Tips for the Perfect Strawberry Angel Cake
✅ Use fresh egg whites – Fresh, room-temperature egg whites whip better than cold ones. Avoid using liquid egg whites from a carton, as they may not achieve the right consistency.
✅ Sift the flour multiple times – This ensures a light, airy texture.
✅ Don’t grease the pan – Angel food cake needs to cling to the sides to rise properly.
✅ Invert the cake immediately after baking – This prevents it from deflating.
✅ Macerate the strawberries in advance – This step enhances their natural sweetness and creates a delicious syrup.
Why You’ll Love This Cake
• Light and fluffy – The airy texture makes it a guilt-free treat.
• Naturally sweet – Fresh strawberries add a burst of flavor.
• Perfect for any occasion – Whether for birthdays, holidays, or a simple summer dessert, this cake is always a hit!
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