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Strawberry Angel Food Cake

Servings: 1 9- to 10-inch cake
Calories: 142kcal
Author: Barbara Bakes LLC


  • 1 ½ cups 300 grams granulated sugar, divided*
  • 1 cup 115 grams cake flour*
  • ¼ teaspoon fine sea salt
  • 1 tsp lemon zest
  • 1 ¼ cups 300 grams egg whites at room temperature (from about 9 or 10 large eggs)
  • 1 ½ teaspoons cream of tartar or lemon juice
  • 1 teaspoon lemon zest (optional but recommended
  • For serving:
  • 2 ½ pounds strawberries hulled (8 cups), divided
  • cup sugar
  • Whipped cream


  • Cake Prep: 
  • At least 30 minutes before baking, take the eggs out of the refrigerator and separate the whites from the yolks. Allow to come to room temperature. 
  • Position an oven rack in the center position. Preheat the oven to 350°F.
  • Measure out the rest of your ingredients. Divide the sugar into two ¾ cup (150 grams) portions. (Half of the sugar will be mixed with the egg whites and half will be mixed with the dry ingredients.) Set aside 

To Make the Cake:

  • In a medium bowl, whisk together the cake flour, ¾ cup sugar, and sea salt. 
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer. Beat on medium speed until the whites are starting to look frothy
  • Add the cream of tartar (or lemon juice) and continue beating on medium speed until the whites are holding soft peaks.
  • A tablespoon at a time, add the remaining ¾ cup of sugar to the egg whites while beating at medium speed. (Do not rush this process, as doing it slowly will help create a very stable meringue.)  
  • Once all the sugar is added, add the lemon zest, if using.
  • Increase the speed to medium/high and whip to stiff peaks. They should look glossy and stand tall. (Don’t over whip or the whites will look dry and crumbly and you’ll have to start over. 
  • Lightly sprinkle the dry ingredients over the egg whites. Using a silicone spatula, begin folding the dry ingredients into the egg whites. This should only take about a minute. Be gentle so that you do not deflate the whites.
  • Gently spread the batter evenly into an ungreased 9" or 10" tube pan. Bake for 30-35 minutes. Do not open the oven during the first 30 minutes of baking or the cake may fall. The cake is finished when browned and dry to the touch and the top springs back when gently pressed.
  • Carefully invert the pan, place it on a stable surface, and let it cool upside down for 1 ½ hours. (This will help the cake hold its height.) 
  • Once the cake is completely cooled, turn right-side-up, run a butter knife around the sides, the center, and the bottom of the pan, and remove the cake from the pan.  Allow the cake to cool completely before serving. 
  • Serve with strawberries topping and whipped cream.
  • To store, wrap the completely cooled cake well with plastic wrap and keep under refrigeration for up to 1 week. It is best eaten within the first few days. 

Strawberry Topping:

  • Crush 3 cup strawberries with a potato masher. 
  • Slice remaining berries and stir into crushed berries with ⅓ cup sugar. 
  • Let sit at room temperature, stirring occasionally until fruit begins to release its juices, about 30 minutes or up to 2 hours.


*High Altitude Adjustments (5,000 ft): Increase oven temperature to 375°F. Decrease sugar by 1 tablespoon (12 grams). Increase flour 2 tablespoons (17 grams). Decrease bake time to 25 - 30 minutes. 
Slightly adapted from The Better Baking Book


Serving: 1g | Calories: 142kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 81mg | Fiber: 3g | Sugar: 16g