Strawberry Angel Food Cake

Step 1

Preheat the oven to 2350F/180C and prepare an ungreased 9 inch tube tin with a removable base

Step 2

Add the egg whites to the bowl of a stand mixer and whisk until foamy

Step 3

Add the cream of tartar and continue to whisk until soft peaks

Step 4

Add the sugar and whisk on high speed for 3-4 mins until the meringue reaches medium peaks

Step 5

Reduce the speed to medium and continue to beat for 3-4 mins, or until the meringue is at stiff, shiny peaks

Step 6

Add the vanilla extract and whisk until just combined

Step 7

Meanwhile combine the flour and icing sugar in a food processor and pulse until a smooth, lump-free powder (you can also sieve the flour and sugar together 2 to 3 times if you don't have a food processor)

Step 8

Add 2 tbsp of the dry mixture to the meringue at a time and gently fold with a rubber spatula, until just combined

Step 9

Transfer the batter to the tube tin and use the spatula to smoothen out the surface

Step 10

Run a skewer or chopstick through the batter, making circles around the centre tube to remove any airbubbles

Step 11

Bake for 35-40 mins, or until the surface has levelled off and springs back when pressed with a finger

Step 12

Remove from the oven and cool upside down for at least 1 hour

Step 13

Run a thin knife around the edge of the cake and unmould

Step 14

Combine the cream, sugar, and vanilla extract together in the bowl of a stand mixer and whisk until medium-stiff peaks form

Step 15

Reserve in the fridge until ready to be used

Step 16

Combine 2 tbsp water and 60ml (1/4 cup) water in a small saucepan and heat over low heat until completely dissolved, cool

Step 17

Reserve 6-8 strawberries for the top of the cake and halve

Step 18

Thinly slice the remaining strawberries

Step 19

Slice the cooled cake in half horizontally to form 2 layers

Step 20

Place the a layer of cake on a turntable and brush with sugar syrup

Step 21

Spread a thin layer of cream over the cake, top with a layer of sliced strawberries and another thin layer of cream

Step 22

Brush the other cake layer with sugar syrup and place on top

Step 23

Spread 2/3 of the remaining cream over the cake with a spatula, turning the turntable for a smooth finish

Step 24

Transfer the remaining cream into a piping bag fitted with a round piping tip and pipe a border around the top of the cake

Step 25

Top with the halved strawberries and enjoy!