Angel Food Bundt Cake
ShareLight and airy angel food bundt cake paired with your favorite fresh fruit, roasted strawberries or whipped cream!
It’s officially Summer! Hooray! Of course, isn’t it kind of weird how the beginning of Summer is practically the end of June? Seems odd. It should definitely start June 1 or at least around there… maybe even the last week of May, but then the kids in the northern half of the country would still be going to school when it’s Summer.
They got lucky here and finished just before Summer started. I’m sure that hasn’t always been the case though. Too many snow days and the end of the year can get pushed back a ways! But let’s not talk about snow days when it’s gorgeous, sunny and Summer!
But now that it’s Summer, you need cake. But not just any cake. Angel food cake.
In case you don’t have a fancy schmacy angel food cake pan, this one uses a bundt pan! I did it this way because I figured, who really wants to buy a giant pan that you’ll rarely use for anything but angel food cake. Right? But almost everyone has a bundt pan. If you don’t have a bundt pan, it’s totally a worthwhile purchase because it can be used for all kinds of cakes… sweet cakes, savory cakes, breads, breakfast cakes, and so much more! See… bundt pans are where it’s at! Forget about that silly straight sided boring pan that’s just going to take up a square foot of space in your cabinet. That’s a huge chunk of space!
Angel food cake is a classic and is an absolute must every Summer.
It would of course be perfect for 4th of July celebrations, topped off with your favorite seasonal fruit or roasted strawberries! So hard to choose which way to go, so you should probably offer it both ways. Just saying. Definitely assorted fruit… and roasted strawberries and especially with a generous helping of whipped cream.
After you separate your eggs to make this amazing angel food bundt cake, be sure to save your yolks to make lots of homemade ice cream!
Angel Food Bundt Cake
Ingredients
Cake:
- 1 C cake flour
- 1 C powdered sugar
- 12 large egg whites
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 C granulated sugar
- 2 tsp vanilla extract
Roasted strawberries:
- 2 lb strawberries
- 1 C granulated sugar
Whipped cream:
- 1 C heavy cream
- 1/4 C powdered sugar
Instructions
- Preheat oven to 325°F. Lightly grease a 10-inch bundt pan.
- In a medium bowl, sift together cake flour and powdered sugar.
- In the bowl of a stand mixer with whisk attachment, beat egg whites with cream of tartar and salt until soft peaks form. With mixer running on low, slowly add vanilla and granulated sugar, increasing speed and whisking until stiff peaks form.
- Fold in sifted cake and sugar mixture.
- Spread into an even layer in prepared bundt cake pan. Bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan, on a wire rack. When cooled, invert onto a serving tray or cake stand.
- If serving with roasted strawberries; preheat oven to 425°F and add parchment paper to an rimmed baking sheet. Remove stems and slice strawberries into 4ths. In a large bowl, toss strawberries with sugar and transfer to prepared baking sheet. Roast for 15 minutes. When cool enough to handle, transfer strawberries and juice to a medium bowl. Chill until ready to serve.
- For the whipped cream; in a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Chill until ready to serve.
Notes
More Summer recipes to try:
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