Angel Food Cake with Strawberries and Devonshire Cream – a delicious recipe with sugar, cake flour, egg whites, cream of tartar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Sift 1/2 cup sugar and flour into medium bowl 3 times.
2
Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form.
3
Gradually add remaining 1 cup sugar, beat until very stiff peaks form.
4
Fold in flour mixture in 3 additions; fold in vanilla extract.
5
Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
6
Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes.
7
Turn pan upside down and fit center onto slender bottle neck.
8
Cool cake completely.
9
Cut around pan sides to loosen cake.
10
Turn cake out onto platter.
11
Cut into wedges.
12
Serve with strawberries and Devonshire Cream.
587
kcal
Calories
13
g
Fat
99
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup cake flour, 2 cups large egg whites (about 15), room temperature, 2 teaspoons cream of tartar, and more.
Yes, Angel Food Cake with Strawberries and Devonshire Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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