Angel food cake with fresh strawberries
oven, stand mixer or hand mixer with beaters, sieve, large bowl or parchment paper, Angel Food Cake pan, rubber spatula, knife, chopping board, small bowl, whisk
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How to prepare berries
Quick sugar icing
How to beat egg whites
How to whip cream
Nutrition per serving
- 2 egg whites
- ⅜ tsp lemon juice
- stand mixer or hand mixer with beaters
Preheat oven to 160°C/325°F. Beat egg whites with some of the lemon juice and a pinch of salt until soft peaks form. Here it is important that the bowl and beater are free of any grease to reach the desired consistency!
- 6 g vanilla sugar
- 50 g sugar
As soon as the egg whites start to form soft peaks, gradually add the vanilla sugar and sugar and continue to mix until stiff peaks form.
- 20 g all-purpose flour
- 12 g cornstarch
- ¼ tsp baking powder
- large bowl or parchment paper
Sift and combine flour, cornstarch, and baking powder.
- Angel Food Cake pan
- rubber spatula
Fold the flour mixture carefully into the egg white mixture and pour into an Angel Food Cake pan. Smooth the top and bake in a preheated oven at 160°C/325°F for approx. 35 - 45 min until golden.
Invert the pan to set down on its little feet, or use the middle hole to rest it on a bottle. Leave to cool for 1 hour.
- 2 g mint
- 40 g strawberries
- chopping board
Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.
- 4 g confectioner's sugar
- small bowl
Mix strawberries and mint with some of the confectioner's sugar and leave to one side. The sugar gives the strawberries a lovely shine.
- 30 g confectioner´s sugar
- 10 ml lemon juice
- small bowl
Now, for the icing, combine the rest of the confectioner's sugar with some of the lemon juice (freshly pressed if possible).
Release the cake and glaze with icing. Once the icing has set (approx. 15 min) serve the cake with the fresh strawberries and garnish with fresh mint leaves.
Enjoy your meal!