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Strawberry Angel Food Cake

Make this stunning Strawberry Angel Food Cake with a homemade angel food cake, a simple strawberry Jell-O filling, and whipped cream. Get the recipe!

Ingredients

Scale

Here’s a completed list of ingredients, with precise measurements, filling in the gaps based on standard practices and the partial recipe provided:

Angle Food Cake:

  • 15 whole Egg Whites, At Room Temperature
  • 1 tsp. Cream Of Tartar
  • 1 1/2 cups Plus 2 Tablespoons Sugar, Sifted Three Times
  • 1 cup Cake Flour
  • 1/4 tsp. Salt
  • 1 tsp. Vanilla

Filling:

  • 1 package (3 Oz.) Strawberry Jello
  • 2 1/2 cups Boiling Water
  • 1 package (1 Pound) Frozen Sliced Strawberries

Icing (Simple Whipped Cream):

  • 1 1/2 cups Heavy Cream
  • 2 Tbsp. Sugar (powdered sugar is best for stability)
  • Splash of vanilla

These quantities will give the best results.

Prepare and gather all ingredients before you start.

Instructions

Let’s break down the process into easy-to-follow steps, completing the missing parts of the original recipe based on standard techniques:

Make the Angel Food Cake:

  1. Preheat and Prepare: Preheat oven to 350 degrees F (175°C). Do NOT grease the tube pan.
  2. Combine Dry Ingredients: Combine cake flour and salt and sift together five times. Set aside.
  3. Whip Egg Whites: Beat egg whites until frothy (lots of bubbles but still liquidy and loose). Add cream of tartar and beat on high until stiff peaks form.
  4. Gradually Add Sugar: With mixer on medium-low, slowly sprinkle in sifted sugar as it mixes in.
  5. Fold in Flour: Remove bowl from mixer and fold in sifted flour gently until it’s all combine.
  6. Add Vanilla. Sprinkle vanilla into the bowl and fold gently.
  7. Bake: Spoon batter into ungreased tube pan. Smooth the top and bake for 35-45 minutes, or until a wooden skewer stuck all the way to the bottom comes out clean. (Don’t open the oven while it’s baking!)
  8. Cool Upside Down: Carefully remove the cake from the oven and immediately invert it on a wine or vinegar bottle. Let it cool completely while hanging upside down. This is crucial for preventing the cake from collapsing. Once totally cool, remove it from the pan.

Make the Filling:

  1. Dissolve Jell-O: Sprinkle the Jell-O powder into the boiling water and stir until completely dissolved.
  2. Add Strawberries: Add the frozen sliced strawberries to the dissolved Jell-O. Stir to combine.
  3. Chill: Refrigerate until the mixture is partially set, but not completely firm. This will allow it to be used as a filling without soaking the cake too much.

Make the Icing (Simple Whipped Cream):

  1. Whip Cream: Whip the heavy cream until soft peaks form.
  2. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract and continue whipping until stiff peaks form.

Assemble the Cake:

  1. Slice Cake: Once the cake is completely cool and the filling is partially set, carefully slice the angel food cake horizontally into two or three layers. A long serrated knife works best.
  2. Layer Filling: Place the bottom layer on a serving plate. Spread a layer of the partially set strawberry Jell-O mixture over the cake. Repeat with the remaining layers, ending with a cake layer on top.
  3. Frost: Frost the cake with the whipped cream.
  4. Chill: Refrigerate for at least 30 minutes.

These instructions are complete and detailed.

Find it online: https://cookupjoy.com/strawberry-angel-food-cake/