Strawberry Angel Food Cake

Ingredients

Cake:

• 12 egg whites
• 1 tsp salt
• 1 tsp cream of tartar
• 1 2⁄3 c sugar
• 1 1⁄2 tsp vanilla
• 1 1⁄2 tsp strawberry extract optional*
• 1 c all purpose flour
• 3 Tbs cornstarch

Topping:

• 2 1⁄2 c heavy cream
• 1 1⁄3 c powdered sugar
• 1 tsp vanilla
• Strawberries for topping

Instructions

Cake:

1. 1 – Preheat the oven to 375°. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites. Whisk on medium speed for about 1-2 minutes, until the egg whites are fluffy. Add in salt and cream of tartar and continue to whisk for 1 minute. While the mixer is running, slowly stream in the sugar. Once all of the sugar has been added, whip until stiff – about 10 minutes. Once the batter is stiff, add in vanilla and strawberry extract. Whip until stiff, about 1 minute.
2. 2 – Remove the bowl from the stand mixer and sift in the flour and cornstarch. Fold in gently using a rubber spatula. Gently transfer the batter into an ungreased angel food tube pan. Place into the oven on the center rack and bake for 40 minutes, until golden. You can test to see if the cake is done by gently pressing on it with your finger. If it springs back, it is baked. If it leaves an indentation, then it needs to bake longer.
3. 3 – Once baked, remove the cake from the oven and immediately cool it upside down on a wire cooling rack. Allow the cake to cool completely. Once the cake is completely cooled, use a knife to cut around the side of the pan and carefully remove the cake. Set the cake onto a cake stand or plate.

Topping:

4. 1 – In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream. Whip on medium speed for 3-4 minutes, until somewhat stiff. Add in powdered sugar and vanilla and continue to whip until stiff. Once stiff, frost the top and sides of the cake. You may also just spoon it on top if desired. Top with strawberries and serve.

Storage:

5. Cake may be stored in an airtight container in the fridge for up to 4 days.