Making an angel food cake is a delicate business, but it’s worth the effort when you top it with fresh local strawberries and whipped cream.
B.C. strawberries are in season, and I enjoy turning them into a dessert with angel food cake and whipped cream or ice cream. It’s a dessert all ages enjoy and to make it in a no-fuss way I’ll most often buy an already baked angel food cake from a grocery store.
Years ago, the first time I made the cake, it was a sunken, sticky flop that I ended up cutting into cubes, setting in serving bowls and topping with sliced strawberries and whipped cream. That dessert was not the dreamy angel food cake I and others hoped for, which explains why in the Joy of Cooking they dedicate hundreds of words of advice on how to prepare it successfully.
You can also have issues with the cake if you fold the sifted flour/sugar mixture into the beaten egg whites too vigorously, causing them to deflate — not a good thing for a cake meant to be light in texture. The recipe below is an adapted version — primarily in how it’s formatted — of the recipe for angel food cake found in The Joy of Cooking. It’s the recipe I used to yield the appealing cake you see in today’s photo.
Gradually sprinkle and beat the remaining 3/4 cup of sifted sugar into the egg whites, adding it 1 Tbsp at a time. When all the sugar has been added, the beaten egg mixture will be thick and glossy. To release the case from the mould, run a sharp, thin-bladed knife or thin metal spatula around the outside edges of the pan to loosen the cake. Set a cake plate over the pan, and then invert and let the cake slip onto it. If the cake does not come out, firmly tap on the pan to help release it.
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