This classic angel food cake recipe from culinary team member Ben Perez is delicious on its own—but you can dress it up with strawberries + whipped cream, strawberry sauce (get Ben's recipe below), pie filling or whatever else your heart desires.
How to make strawberry sauce for angel food cake:
In a saucepan, combine 1 quart hulled and quartered fresh strawberries (or thawed frozen strawberries) with ¼ to ⅓ cup sugar and the juice of ½ lemon. Cook over medium heat until the berries break down and the mixture is thick and syrupy.
Can you make angel food cake in a Bundt pan?
Short answer: NO. Traditional angel food cake is made in an aluminum tube pan (Ben used this one) that is not greased or floured. The batter sticks to the pan which allows it to "climb" up the straight sides of the pan and give you the flat edges. You have to cool an angel food cake upside-down so it does not collapse. The cake can only be removed by running a sharp knife or offset spatula around the edge. Non-stick tube pans do exist, but you will not get the proper rise because the batter will not have anything to grip while it is baking. Also, cooling an angel food cake upside-down in a non-stick pan will result in the cake falling out and collapsing. I do not recommend using a Bundt pan. Bundt pans can come in many different designs and are usually made with non-stick material. The designs would make it almost impossible to remove the final cake.
How do you store angel food cake?
You can store an angel food cake on a cake stand with a domed lid, in an airtight container that's large enough, or on a serving platter that's lightly covered with plastic wrap.
Can you freeze angel food cake?
Yes, you can freeze by the slice or larger chunk. Just wrap tightly in plastic wrap and store in your freezer for up to a month.
–Ben Perez, culinary team member
- 12 large egg whites, at room temperature
- 1½ teaspoons cream of tartar
- ¾ teaspoon kosher salt
- 1¼ cups granulated sugar
- 1 cup cake flour, sifted
- 1½ teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
Preheat oven to 350˚F.
In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and beat on medium-low until slightly frothy. Add cream of tartar and salt, then increase the speed to high and beat until the volume starts to increase, about 2 minutes. Gradually add the sugar, allowing it to fully dissolve, 4 to 5 minutes more.
When the egg whites reach stiff peaks, reduce speed to low and add the cake flour in 3 batches, along with vanilla and lemon juice, mixing until just combined. Remove bowl from mixer and gently fold the batter with a rubber spatula.
Evenly distribute batter into a 10-inch aluminum tube pan, smoothing out the top and making sure all the edges are filled.
Bake until lightly golden, a crack forms on the surface, and the surface springs back when touched, 35 to 40 minutes.
Let the cake cool completely upside-down for at least 3 hours. Run a sharp knife around the edge of the pan and the inner ring of the tube. Pop out the bottom of the pan and run your knife along the bottom to release the cake from the base. Using two spatulas, carefully lift the cake off the base of the pan and transfer to a cake stand or platter.