Amish Strawberry Angel Food Cake Recipe

Amish Angel food cake is a low-fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s delightfully fluffy and white on the inside, with a light brown crumb around the exterior.

Homemade Angel food cake doesn’t need frosting, it's great on its own. The light and fluffy crumb practically melts in your mouth. But if you want to add something, this basic angel food cake is blissful with fresh berries and whipped cream.

I love angel food cake trifles. In case you don't know what a dessert trifle is, it's usually a three-layered dessert that includes cake, fruit, and custard or whipped cream. Cut the angel food cake into cubes and layer it in a trifle bowl, with my homemade

Strawberry Glazed Angel Food Cake

There are so many different ways that you can serve this Amish Angel Food Cake. It's delicious with vanilla ice cream and caramel or strawberry topping. And although my favorites include fruit and whipped cream, the possibilities are endless. So have fun and get creative.

My Amish mom sometimes added gelatin powder to her angel food cake for a different flavor. So if you're feeling adventurous and want to try a new flavor, add some powdered gelatin to the batter. Instead of using 1 1/2 cups of powdered sugar, substitute gelatin for the 1/2 cup of powdered sugar. Use 1 cup powdered sugar and 1/2 cup gelatin powder (any flavor).

If you don't have an angel food tube cake pan, and you're wondering if there's any other way to bake this cake, I found a site that shows you how to hack an angel food cake pan.

Raspberry Angel Food Cake

But the good news is you can also bake this angel food cake in a 9x13 cake pan. (I recommend a metal pan. But do not use non-stick.) Whenever we wanted to cut the cake into cubes for trifles, we baked it in a 9x13. It was easier to cut it into square cubes.

Do not grease the pan, but for easier removal, you can cut a piece of parchment paper to place into the bottom only. Bake for about 35 - 40 minutes, until the top appears dry and slightly cracked. Cool the cake upside down by resting the four corners on something of equal heights. Once cool, cut around the edges to loosen the cake and gently tap on the bottom to release it.

Baking an angel food cake isn't quite like any other cake. Fluffy egg whites create a light and spongy texture, and there are a few tricks to creating a perfect angel food cake. So make sure to follow the directions and pay attention to the tips before starting with your cake.

Strawberry Rhubarb Angel Cake Recipe

When separating the eggs, don’t let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks. Crack the eggs over an egg separatorinto a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn’t break directly in the mixing bowl and into all your egg whites.

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once can quickly deflate the egg whites.

To make an angel food cake, you’ll want to have anungreased tube pan to bake it in. Yes, you read that right – ungreased. The cake needs to stick to the sides of the pan as it rises, so greasing it will hurt the rise of your cake.

Strawberry Angel Food Cake Dessert Recipe! {2 Ingredients}

So you may be thinking that this sounds complicated, and wondering if this cake is really worth it? But trust me, it's totally worth it. Angel food cake from scratch boasts a texture like no other. And once you go through the process, you’ll understand that the preparation isn’t that difficult - it’s just a little picky. 😉 But you can do this!

And this cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Angel food cake uses only egg whites. So after separating the eggs you are left with a lot of yolks. And you may be wondering what you could make with just the egg yolks. Well, I have a couple of suggestions for you...

Best Angel Food Cake Recipe

If you enjoy homemade egg nog, this recipe uses yolks. And even though we often associate egg nog with the Christmas holidays, I enjoy drinking it on any day of the year.

And, of course, there are lots of other recipes using egg yolks. All you have to do is google what to do with egg yolks and you'll find lots of ideas. So there's no need to let them go to waste.

This low-fat Angel Food Cake is one of the most amazing cakes you’ll ever eat. So light, airy, and delicious! Served with fresh berries and whipped cream, it's pure bliss! It's also great to use in trifles as a way to lighten them up.

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Cake flour substitute: * Use all-purpose flour and remove two Tbsp. of flour from the cup, add 2 Tbsp. cornstarch in its place. Or you can also use all-purpose flour instead of cake flour. It makes a little difference, but it will still turn out ok.

I recommend using fresh real egg whites instead of egg white substitutes or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. 

Use an angel food cake pan, not a bundt pan. Do not grease the pan. A two-piece angel food cake pan with stilts is the best, as it makes it easier to cool and remove the cake.

Strawberry Angel Food Cake Dessert (4 Ingredients)

Serving: 1 slice Calories: 286 kcal Carbohydrates: 64 g Protein: 7 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 226 mg Potassium: 187 mg Fiber: 1 g Sugar: 49 g Vitamin A: 1 IU Calcium: 6 mg Iron: 1 mgLight, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!

It may look and sound fancy, but this cake is such an easy dessert recipe! Just keep reading and I'll show you how.

You scoop out the middle of a light and fluffy angel food cake and fill the shell with a creamy mixture of ripe strawberries, cake, and whipped cream.

Angel Food Cake + Jello + Berries = A Retro Lovely Dessert!

Then, the entire cake is covered with a rich, cream cheese frosting and a few pretty berries to garnish the top of the cake.

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Feel free to use a store-bought angel food cake, a boxed angel food cake mix, or your favorite from-scratch angel food cake recipe! The best thing about this cake is that it's easy and made with simple ingredients.

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Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.

Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.

Expert Tip: Be careful to leave a 1-inch border when you create the channel in the cake. Don't cut through the bottom!

Minute Strawberry Angel Food Cake

Cutting the whole cake in pieces and layering it with the creamy filling in a trifle dish works great. Double the filling and use extra strawberries to slice and layer, too. You won't need the frosting.

You don't need a special occasion as an excuse to make this cake but if you just happen to have a party coming up consider these other easy recipes...

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Strawberry Stuffed Angel Food Cake

This strawberry angel food cake dessert is a favorite of mine and I hope that it becomes a favorite of yours too! Serve it on a pretty cake plate and there's no one that can resist it!

Don't save it for a special occasion! This delicious recipe is so easy you can have strawberry shortcake angel food cake all summer long!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on add to collection to save it to your own, private recipe box!

Angel Food Cake From Scratch! — Cooking With Yoon

Calories: 682 kcal | Carbohydrates: 81 g | Protein: 6 g | Fat: 38 g | Saturated Fat: 23 g | Cholesterol: 121 mg | Sodium: 336 mg | Potassium: 282 mg | Sugar: 65 g | Vitamin A: 1240 IU | Vitamin C: 25.4 mg | Calcium: 156 mg | Iron: 0.4 mg

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