Angel Food Cake with Strawberries
Stiffly beaten egg whites are folded into a light vanilla batter made with cake flour and sugar, then baked until the cake rises into a pillowy, airy angel food loaf, served with fresh sliced strawberries and fluffy whipped cream.
Instructions
Preheat the oven to 300 degrees Fahrenheit.
Combine 1/4 cup sugar, flour, and salt. Sift. Set aside.
Using an electric mixer, beat the egg whites until foams form (use low speed).
Put-in salt, vanilla extract, and cream of tartar. Continue beating in a faster speed until soft peaks form.
Gradually add the remaining 1/2 cup of sugar while mixing. Continue mixing (in high speed this time) for 1 to 2 minutes.
Pour-in the mixture in a mixing bowl, and then Fold in the flour mixture one part at a time.
Pour the mixture in a round cake pan. Place inside the oven and bake for 30 to 40 minutes.
Remove the cake from the oven and let cool in a wire rack.
Transfer to a serving tray. Top with whipped cream and arrange the sliced strawberries on top.
Serve for dessert.