Step 1

IMPORTANT: Ensure that there are zero traces of egg yolk in the egg whites and make sure your bowl, whisk and all tools are completely grease-free and clean or the egg whites may not whip up properly.

Step 2

Preheat your oven to 375ºF. Its important that the oven is fully pre-heated before you put the cake in the oven which can take 30 minutes.

Step 3

Sift together the first quantity of sugar, flour, and cornstarch and set aside

Step 4

Place your egg whites into the bowl of your stand mixer with the whisk attachment attached. Whip on medium for 30 seconds until they start to get foamy.

Step 5

Reduce the speed to low and add in your cream of tartar, salt and vanilla

Step 6

Continue mixing on low and begin sprinkling in the second quantity of sugar. Increase the speed to medium-high and whip the mixture soft but firm peaks. They should look glossy and moist and the peaks should gently fold over when you scoop them.

Step 7

Begin sifting the flour mixture into the egg mixture about 1/3 cup at a time. Gently fold the flour into the egg white mixture with a spatula. Refer to the video to see how to fold properly. The idea is to avoid knocking any air out of the meringue while folding to keep the batter very fluffy.

Step 8

Repeat this folding process until all of the flour mixturehas been folded into the egg white mixture.

Step 9

Pour half your angel food cake batter into an ungreased tube pan (angel food cake pan). Smooth the top with a spoon so the batter is level. Add the rest of the batter and smooth with a spoon. Adding the batter in two parts avoids getting air pockets.

Step 10

Bake your angel food cake in the oven on the center rack for 40-45 minutes or until the top is lightly golden brown and the cake springs back when you touch it.

Step 11

Take the cake out of the oven and turn it upside down. Some tube pans have little feet that hold the pan upside down or the center tube might just be a little taller than the sides so there is a gap. If your pan doesn't have these options you can cool the pan upside down on a wine bottle to keep it elevated.

Step 12

Let your angel food cake cool COMPLETELY upside down to prevent the cake from sinking in the pan. Once the pan is completely cool, you can slide a butter knife between the cake and the pan to detach cake. If your pan has a removealbe bottom you can push it out now or just give the cake a couple of gentle shakes to get the cake to come out.

Step 13

I like to dust the top of my angel food cake with some powdered sugar and add some stabilized whipped cream and fresh strawberries but its totally optional!

Step 14

This cake will last for days in the fridge without drying out.

Step 15

Combine the strawberries, sugar, zest, and lemon juice together in a bowl and set aside while the angel food cake is cooling. The sugar will dissolve over time and create a delicious syrup!

Step 16

Add the gelatin to the cold water and let it absorb for 5 minutes.

Step 17

Melt the gelatin for 10 seconds in the microwave until the gelatin granules dissolve and the mixture is clear.

Step 18

Place your cold whipping cream into the bowl of your stand mixer with the whisk attachment attached.

Step 19

Begin mixing on medium speed until you start to see lines forming in the surface of the whipped cream. Add in your powdered sugar and vanilla and mix until combined.

Step 20

Add the tsp of heavy cream to the gelatin. If your gelatin is too thick, re-heat for 5 seconds. It should be liquid.

Step 21

While mixing on low, drizzle the gelatin into the whipping cream and mix until you reach firm but soft peaks. Do not over-mix.

Step 22

Top your cooled angel food cake with whipped cream with a spoon

Step 23

Add your strawberries after you cut the cake and put it on the plate to avoid the syrup creating a big mess.