Angel food cake with fresh strawberries
Difficulty: Hard
Time: 40 min. preparation time, 45 min. baking time
Nutrition: Calories ca 248 / Protein 6g / Carbohydr. 54g / Fat 1g
Ingredients (10 servings)
| 10 | egg whites |
| 60 ml | lemon juice |
| 30 g | vanilla sugar |
| 250 g | sugar |
| 100 g | all-purpose flour |
| 60 g | cornstarch |
| 1 tsp | baking powder |
| 170 g | confectioner’s sugar |
| 200 g | strawberries |
| 0.5 bunch | mint |
| salt |
Utensils
oven, rubber spatula (optional), sieve, large bowl or parchment paper, 2 small bowls, Angel Food Cake pan, whisk, knife, stand mixer or hand mixer with beaters, chopping board
Wine Tip
Prosecco, 2012
The fluffy and fruity Angel Food Cake unfolds its flavors when combined with a frizzy Prosecco. Its effervescent palate picks up the fruity aroma of the strawberries.
Step 1
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!
oven, stand mixer or hand mixer with beaters
10 egg whites / 2 tsp lemon juice / salt
Step 2
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.
30 g vanilla sugar / 250 g sugar
Step 3
Sift and combine flour, cornstarch, and baking powder.
sieve, large bowl or parchment paper
100 g all-purpose flour / 60 g cornstarch / 1 tsp baking powder
Step 4
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.
oven, Angel Food Cake pan, rubber spatula
Step 5
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.
Step 6
Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.
knife, chopping board
0.5 bunch mint / 200 g strawberries
Step 7
Mix strawberries and mint with some of the confectioner’s sugar and leave to one side. The sugar gives the strawberries a lovely shine.
small bowl
20 g confectioner’s sugar
Step 8
Now, for the icing, combine the rest of the confectioner’s sugar with some of the lemon juice (freshly pressed if possible).
whisk, small bowl
150 g confectioner´s sugar / 50 ml lemon juice
Step 9
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.
