Angel Food Cake In A Springform Pan



for 8 servings


1 cup cake flour (125 g), not baking powder

1 ½ cups granulated sugar (150 g), divided

9 large egg whites

1 teaspoon vanilla extract

1 pinch of salt

1 ¼ teaspoons of cream of tartar


1 pound of fresh strawberries (455 g), hulled and thinly sliced

2 tablespoons of lemon juice

2 tablespoons granulated sugar

3 cups of whipped cream (750 ml)


1 aluminum spring mold, 10 inches (25 1/2 cm)

1 large aluminum can


Preheat the furnace to 180 °C (350 ºF).

Place a medium mixing bowl in the refrigerator to cool.

Cut a circle of parchment paper with the same circumference as the bottom of the pan, with a hole in the center that is the same circumference as the can. Line the springform pan with the parchment paper. Cover the sides of the box completely with parchment paper, securing it with tape and making sure that the tape is completely covered with parchment.

In a medium bowl, sift the flour and ½ cup (100 grams) of sugar together.

In a large bowl, mix the egg whites, vanilla extract, salt and cream of tartar. Using an electric mixer, beat the mixture at medium speed until soft peaks form. You’ll know when they’ve reached the soft-peak stage because the whites will barely be able to hold their shape.

Increase the speed of the mixer all the way up and gradually add the remaining sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This can take up to 10-12 minutes. You’ll know you’re getting close to the stiff peaks when the whites become very bright with a satin finish. Take the mixer out of the bowl and check that the peak stands straight in one spot without curling at the end. Once it does, you’re ready to move on to the next step.

Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large, flexible spatula, gently fold in the flour until there are no lumps. Be careful not to over-mix at this stage, as this will cause the dough to deflate and reduce the volume of the cake.

Add 60 ml (¼ cup) of water to the tin to make it heavier, so that it remains stable in the springform pan.

Carefully transfer the dough into the prepared pan, going around the aluminum can and smoothing the top of the dough with the flexible spatula.

Bake for 40-45 minutes, until the cake is completely risen, almost reaching the top of the pan and the top is evenly browned with a few cracks. The top of the cake should straighten when gently pressed with fingertips. If there are any remaining indentations, the cake should bake longer. Return to the oven and check every 5 minutes.

Remove the springform pan from the oven. Pour excess water from the can, then replace the can and immediately turn the pan over onto a wire rack (the soda can will support the cake as it cools, allowing air to circulate around it). Let cool completely, about 45 minutes.

Meanwhile, prepare the strawberries. In a medium bowl, mix the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until ready to serve.

Remove the aluminum can from the center of the cake. Gently run a knife along the outside edge of the pan to release the cake (it should come off easily). Remove the parchment paper.

Garnish the cake with whipped cream and marinated strawberries.


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