Angel Food Cake With Strawberry Cream Filling
Angel food cake with strawberry cream filling is a classic dessert that is perfect for any occasion. This light and airy cake is made with egg whites, sugar, and flour, and is topped with a delicious strawberry cream filling. It's a dessert that is both beautiful and delicious, and it's sure to impress your guests.
The History of Angel Food Cake
Angel food cake has been around for more than a century. It is believed to have originated in the United States in the late 1800s. The cake was named for its light and airy texture, which was said to be reminiscent of the "food of the angels." The cake became popular in the early 1900s, when it was often served at church socials and other community events.
The Ingredients
The ingredients for angel food cake are simple: egg whites, sugar, flour, cream of tartar, salt, and vanilla extract. For the strawberry cream filling, you will need fresh strawberries, heavy cream, sugar, and vanilla extract. You can also add a little bit of lemon juice to the filling to give it a tangy flavor.
The Recipe
Here is the recipe for angel food cake with strawberry cream filling:
Ingredients:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff peaks form.
- Add the vanilla extract and gently fold in the flour mixture, a little bit at a time, until it is fully incorporated.
- Pour the batter into an ungreased angel food cake pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the cake is golden brown and springs back when lightly touched.
- Invert the cake pan onto a wire rack and let cool completely.
- In a large bowl, combine the sliced strawberries, heavy cream, sugar, vanilla extract, and lemon juice (if using). Beat with an electric mixer until stiff peaks form.
- Remove the cake from the pan and slice it in half horizontally.
- Spread the strawberry cream filling onto the bottom half of the cake, then replace the top half.
- Garnish with additional sliced strawberries, if desired.
Tips for Making the Perfect Angel Food Cake
Making angel food cake can be a little bit tricky, but with these tips, you'll be able to make the perfect cake every time:
- Use room temperature egg whites. This will help them beat up more easily and create a more stable foam.
- Make sure your mixing bowl and beaters are completely clean and free of any grease or residue. Any grease can prevent the egg whites from whipping up properly.
- Do not overmix the cake batter. This can cause the egg whites to deflate and result in a dense cake.
- Let the cake cool completely in the pan before trying to remove it. If you try to remove it too early, it may collapse.
- When slicing the cake, use a serrated knife and a gentle sawing motion to prevent the cake from crumbling.
Conclusion
Angel food cake with strawberry cream filling is a delightful dessert that is perfect for any occasion. This light and airy cake is easy to make and is sure to impress your guests. Just remember to follow these tips and you'll be able to make the perfect cake every time.