Angel Food Cake

With Macerated Strawberries

Angel Food Cake

1 1/4 cups cake flour 

1 3⁄4 cups caster sugar*

1⁄4 teaspoon salt

1 1⁄2 cups egg whites**

1 teaspoon cream of tartar

Method

In a mixing bowl combine flour, sugar, and salt. Sift together three times. Set aside.

Using your mixer beat egg whites to stiff peaks. Add in cream of tartar and beat briefly to incorporate. 

Gently combine the flour mixture with the egg whites. Be careful to not over mix. This will deflate the egg whites. 

Pour batter into a tube pan. Do not grease. Place cake into oven. Turn oven on and heat to 325°. Cook approximately 1 hour or until Cake is golden and set. 

Remove cake from oven and immediately turn upside down on cooling rack. Allow cake to cool before removing from pan. If it seems to be stuck simply run a knife around the edges. 

*Caster sugar is popular in Europe due to its superfine texture that helps to make cakes fluffier. It is sometimes hard to find in the US. If you are unable to find it you can make your own by pulsing granulated white sugar in your processor. 

**Do not use carton egg whites. They need to be freshly separated. You will need approximately 13-15 eggs for this recipe. 

Macerated Strawberries 

1 pint strawberries - diced

4 tbs white sugar 

Method

Combine diced strawberries and sugar in a bowl. Stir to evenly coat. Cover and allow to sit in the fridge overnight.