Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Toasted Angel Food Cake with Roasted StrawberriesEvery once in a while, a recipe comes together and surpasses every expectation – Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream is that recipe.  Now I am the first to admit it is a different take on every component in the dessert.  But let’s take a look at those components.

What if I told you an Angel Food Cake can be made without the dreaded folding in of flour and sugar which can deflate the whites making a denser, less airy cake.  I love Angel Food Cake for its light, moist,melt in your mouth texture. It is snow white and has an ethereal quality to it, hence the name.  

The recipe I am giving you here is from my bakery.  It is the tallest, lightest, best angel food cake I have ever had.  I wish I could take credit for it but I can’t.  It came in a General Mills baking flyer they sent to bakeries many years ago.

This recipe solves that problem by adding the flour and remaining sugar slowly to the egg whites while continuing to beat on low in the mixer. This results in the easiest, most foolproof angel cake I have ever seen.

So start saving your egg whites for a treat you will enjoy over and over.  A good way to save those egg whites is to  freeze them.  As you have one or two, keep adding them to the container in the freezer until you have enough.  Thaw them in the refrigerator for several days before using.

There is a special pan for angel food cakes.  It is about 4 inches tall, 10 inches in diameter, has a tube in the middle to evenly distribute the heat.  It has feet on the top (sometimes) so it can be turned upside down while cooling without the cake touching anything.  The pan should never be coated or sprayed in anyway so the cake can cling to the sides of the pan while baking. Angel Food Cake pan for Angel Food Cake with Roasted Strawberries

The cake is always cooled upside down.  If the pan does not have feet to elevate it off the surface while cooling, Cooling upside down for Angel Food Cake with Roasted Strawberriesit can be turned upside down and hung on a bottle by the tube. Cooling the cake on a bottle for Angel Food Cake with Roasted Strawberries

Toasting the Angel Food Cake is not only unusual but it serves the purpose of making the cake sturdy enough to hold up to the strawberries with their sauce and the balsamic whipped cream.   If it were not toasted, the cake would get soggy before you could get it to the table

Roasting strawberries with a bit of sugar concentrates their flavor.  Sliced strawberries would not work here.

The last unusual touch is adding white Balsamic Vinegar to the whipped cream.  I thought of adding the balsamic vinegar because one of my favorite food combinations is strawberries with balsamic vinegar and black pepper.  A sprinkle of black pepper and roasted pistachio nuts.

Almost everything can be made ahead so the Toasted Angel Cake with Roasted Strawberries and Balsamic Vinegar can be assembled easily.

Angel Food Cake


Ingredients for the Angel Food Cake with Roasted Strawberries2 1/2 cups sugar, divided (500 grams or 17.5 oz.)
14 egg whites, preferably room temperature (1 2/3 cups)
1 1/4 teaspoon salt
1 1/2 teaspoons cream of tarter
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups sifted cake flour (150 grams or 5 .33 oz.)

Preheat the oven to 350 degrees.

Place the egg whites, vanilla and almond extracts in a mixer fitted with a whisk attachment.Egg whites and flavorings for Angel Food Cake with Roasted StrawberriesBeat on medium to a froth.

Blend half the sugar (1 1/4 cups, 250 grams or 9 ounces), salt and cream of tarter.  Sugar for whites for Angel Food Cake with Roasted StrawberriesGradually add to the egg whites.  Beat to soft peaks on medium speed. Whites whipping for Angel Food Cake with Roasted StrawberriesSift together the remaining half of the sugar and the flour.  Sugar and cake flour for Angel Food Cake with Roasted StrawberiesAdd to the egg whites while mixing on low speed in four additions.  Beat just until the flour mixture is incorporated each time.Adding flour slowly for Angel Food Cake with Roasted StrawberriesBatter finished for Angel Food Cake with Roasted Strawberries

Pour batter into cake pan and Batter in pan for the Angel Food Cake with Roasted Strawberriessmooth out with a spatula.Smoothing batter in pan for Angel Cake with Roasted Strawberries

Bake for 35 to 40 minutes until risen, nicely browned and a tester comes out clean.  Angel Food Cake baked for Angel Food Cake with Roasted StrawberriesDon’t over bake. Cool in the pan as explained above.  Run a flexible spatula around the edge of the pan andReleasing the edge of the Angel Food Cake with Roasted Strawberries the tube. Releasing around the tube for Angel Food Cake with Roasted StrawberriesRemove the rim of the pan. Removing side of pan for Angel Food Cake with Roasted StrawberriesThe cake will still be stuck to the bottom.   Run a spatula between the bottom of the cake and the bottom of the pan. Releasing the bottom of the cake for Angel Food Cake with Roasted StrawberriesWhile I serve mine right side up, it can be served upside down if preferred.

This generally makes 12 servings.  However, I can eat half of it by myself!Angel Food Cake

This Angel Food Cake can be made the day before and used the next day.  It can also be made several months before and frozen.  Thaw before using.

Roasted Strawberries
2 pounds fresh strawberries
1/2 cup sugar

Preheat the oven to 450°F.  Line a half sheet or other large rimmed pan with foil.  Spray the foil.  Set aside.

Cut the tops off the strawberries.  If the strawberries are really large, quarter them, otherwise cut them in half.  Mix them with the sugar and place them in a single layer on the prepared pan.

Roast for 15 to 20 minutes until the strawberries are soft and the liquid is syrupy.Roasted Strawberries on a pan for Toasted Angel Food Cake

This can be made a day before and stored in a covered container in the refrigerator.  Bring to room temperature before using.Roasted Strawberries for Toasted Angel Food Cake

Balsamic Whipped Cream
1 cup 40% or heavy cream
1/4 cup powdered sugar (30 grams or 1 ounce)
2 tablespoons white balsamic vinegar

Combine all the ingredients in a mixing bowl. Beat to soft peaks. This can be made a day ahead and refrigerated.

Assembly
Slices of Angel Food Cake
Roasted Strawberries
Balsamic Whipped Cream
Chopped roasted Pistachios
Coarse Ground Black Pepper

Toast the slices of Angel Food Cake on both sides in a dry skillet.  Toasting Angel Food Cake for Toasted Angel Food CakeToasted Angel Food CakeAlternately, they can be toasted on a foil lined pan in a preheated 450°F oven until browned on both sides.Oven toasted cake for toasted Ange lFood Cake

Place on piece of cake on a plate.  Spoon some of the roasted strawberries over the cake,Roasted Strawberries on the plate with he Toasted Angel Food Cake dollop with whipped cream and Cream on cake for Toasted Angel Food Cake with Roasted Strawberriessprinkle with pistachios and black pepper.Toasted Angel Food Cake with Roasted Strawberries

 

Print Friendly, PDF & Email
Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

3 thoughts on “Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream

  1. Nikki

    I have a freezer full of little cups of frozen egg whites so this sounds great. You can only make so many coconut macaroons..dipped in chocolate..
    And the toasted Angel Food cake is a favorite of mine I also toast Pound Cake and Toasted Banana Bread with a smear of peanut butter on it is a slice of decadence in the morning with a cup of tea. (and I put chocolate chips in my banana bread so the melty chocolate chips mingle with the peanut butter…yummm)
    thank you for another great post and awesome photos!!!

  2. Carolyn

    This looks awesome! I didn’t think that frozen egg whites would work for meringues so this is a learning for me. Would it worked to use pasteurized egg whites (aka egg whites in a carton)?

Comments are closed.