What can I do with two kids who are seven years apart on a too-cold-for-swimming Saturday? Take them strawberry picking, of course! And then we had to make Angel food cake to go with the strawberries. I chose Angel food cake because it is so much lighter than shortcake.

I cannot stop eating strawberries!

I used 3 of these Wilton mini fluted tube pans and I had enough extra batter to make another cake in a full size bundt pan.

Strawberries and Chocolate Angel Food Cake with Strawberry Whipped Cream and Strawberry Sauce


    Chocolate Angel food cake:
  • 1 1/2 cups egg whites (10-12 large) or liquid egg whites*
  • 1 1/2 cups sifted powdered sugar
  • 1/4 cup natural unsweetened cocoa powder
  • 1 cup sifted cake flour **
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup granulated sugar
  • Strawberry whipped cream:
  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon strawberry flavoring
  • Strawberry sauce:
  • 3 cups fresh or frozen, thawed strawberries
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 12 sliced strawberries for garnish
  • *You can freeze egg yolks by beating in 1 1/2 teaspoons sugar for every 4 yolks and storing in an airtight container. You can later use them for creme patissiere or curds.
  • ** If you do not have cake flour on hand replace 1 Tablespoon all-purpose flour with 1 Tablespoon cornstarch for every cup of flour and sift a few times.
    To make cake:
  1. Preheat oven to 350F. Sift powdered sugar, cocoa and flour together 3 times. Set aside.
  2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about 2 Tbsp at a time, and continue beating until stiff peaks form.
  3. Sift about one-fourth of dry ingredients over egg whites and fold in gently using J-fold motion. Repeat until dry ingredients are completely folded in to the egg white mixture. Pour into an ungreased 10-inch tube pan. Gently cut through the batter with a butter knife to release any air pockets.
  4. Bake on the lowest rack of your oven for 40-45 minutes or until top springs back when lightly pressed. Immediately invert cake onto a cooling rack but leave cake in pan until completely cool. Loosen sides of cake with a butter knife and remove from pan.
  5. To make strawberry sauce:
  6. Puree strawberries in a food processor until smooth. In a medium suacepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for another 2 minutes. Remove from heat and cool completely.
  7. To make strawberry whipped cream:
  8. Combine whipping cream, sugar, vanilla and strawberry flavoring in a large mixing bowl. Beat with an electric mixer at medium speed until soft peaks form.
  9. To assemble cake:
  10. Torte cake into two layers. Use a star tip to pipe 3/4 of whipped cream over first layer and lay sliced strawberries over top. Gently place second layer of cake over filling. Garnish cake with the rest of the whipped cream and drizzle strawberry sauce over top.




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