Yields:
1 Serving
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
40 Mins
Total Time:
1 Hr 40 Mins
Angel food cake is one of my favorites and this recipe doesn’t disappoint! I thought this was a fun spin to the regular way I’ve seen them made in the past, and who doesn’t like strawberries and cream? This is such a nice light and airy dessert that’s not very sweet.
This recipe will make a 10-inch angel food cake, but I decided to try making the cake in my instant pot so I have also included the instructions on how to do that.
Ingredients
Adjust Servings
-
Angel Food Cake
- Strawberry Cream
Instructions
- In a food processor, pulse sugar until fine and powdery. Remove one cup of sugar and set aside. Keep the rest in the processor and pulse 5-10 times until light and aerated.
- In a stand mixer, whip egg whites and cream of tartar together on medium low until foamy. On medium high, slowly add the 1 c of sugar. Whip until soft peaks form. Add the vanilla and beat just until combined.
- In 3 additions, sift the flour mixture into the egg white mixture. Gently fold in each addition.
- Pour and spread batter into an ungreased tube pan.
- Bake at 325 for 40-50 minutes, in an ungreased tube pan, until cake is done. For the instant pot, place 2 cups of water in the bottom and place a trivet for your pan to sit on. Make a sling out of foil and use that to easily get your pan in and out of the instant pot. Once the pan is placed in the instant pot, cover with the excess foil. Place lid and set to sealing. Set to manual and 27 minutes. Once finished cooking, let the instant put naturally release the steam. Remove from instant pot and let cool upside down for at least 1.5 hours.
- Cool upside down for 2-3 hours. Remove from pan once cooled. Strawberry Cream
- In a medium bowl, combine sweetened condensed milk, lemon juice, and almond extract. Mix until fully combined.
- In a stand mixer, on medium high, whip the cream until soft peaks form. Gently fold in the whipped cream into the milk mixture. Chill for 10 minutes.
- With a serrated knife, cut the top of the cake off, 1 inch down. Set aside for later.
- Make a tunnel for the filling by cutting the cake 1 inch from the center hole and 1 inch from the outer edge, creating a 1 inch base. Using a fork, scoop out the tunnel.
- In a medium bowl, pour in 1 1/2 c of the chilled milk mixture. Stir in 1/2 the cake pieces and blend well.
- Gently fold in 1/2 of the strawberries.
- Lightly spoon mixture into the tunnel. Take the cake top that you cut off over the tunnel and gently press down.
- Using the other half of the cream you can frost the rest of the cake. Freeze for 2 hours before serving. Garnish with strawberries.