Side Pannel
Angel Food Bundt Cake
Angel Food Bundt Cake
- Recipe Submitted by maryjosh on 10/20/2016
Ingredients List
- cake:
- 1C cake flour
- 1C powdered sugar
- 12 egg whites
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2C granulated sugar
- 2 tsp vanilla extract
- roasted strawberries:
- 2lb strawberries
- 1C granulated sugar
- whipped cream:
- 1C heavy cream
- 1/4C powdered sugar
Directions
Preheat oven to 325°F. Lightly grease a 10-inch bundt pan.
In a medium bowl, sift together cake flour and powdered sugar.
In the bowl of a stand mixer with whisk attachment, beat egg whites with cream of tartar and salt until soft peaks form. With mixer running on low, slowly add vanilla and granulated sugar, increasing speed and whisking until stiff peaks form.
Fold in sifted cake and sugar mixture.
Spread into an even layer in prepared bundt cake pan. Bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan, on a wire rack. When cooled, invert onto a serving tray or cake stand.
If serving with roasted strawberries; preheat oven to 425°F and add parchment paper to an rimmed baking sheet. Remove stems and slice strawberries into 4ths. In a large bowl, toss strawberries with sugar and transfer to prepared baking sheet. Roast for 15 minutes. When cool enough to handle, transfer strawberries and juice to a medium bowl. Chill until ready to serve.
For the whipped cream; in a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Chill until ready to serve.
In a medium bowl, sift together cake flour and powdered sugar.
In the bowl of a stand mixer with whisk attachment, beat egg whites with cream of tartar and salt until soft peaks form. With mixer running on low, slowly add vanilla and granulated sugar, increasing speed and whisking until stiff peaks form.
Fold in sifted cake and sugar mixture.
Spread into an even layer in prepared bundt cake pan. Bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan, on a wire rack. When cooled, invert onto a serving tray or cake stand.
If serving with roasted strawberries; preheat oven to 425°F and add parchment paper to an rimmed baking sheet. Remove stems and slice strawberries into 4ths. In a large bowl, toss strawberries with sugar and transfer to prepared baking sheet. Roast for 15 minutes. When cool enough to handle, transfer strawberries and juice to a medium bowl. Chill until ready to serve.
For the whipped cream; in a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Chill until ready to serve.
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