Strawberry and lemon angel food cake is a light and fluffy sponge-type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no-fat cake. By far the best homemade angel cake recipe, perfect for dessert!

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

Wow! Just wow! This cake is a wonderful tasting dessert, full of the flavors of Summertime.

If any of you have never tried Angel Food Cake before, you must! The cake is light and airy, I can only imagine if I could eat clouds, then this is what it would be like! The texture of the cake is as fluffy as can be. Imagine meringue in cake form!

As for the flavors, we've made this cake with a dominant lemon flavor, using freshly squeezed lemon juice and zest. There's definitely a zing to the cake, so if you love sharp lemon, you'll love this! The lemon goes well with the sweetness of the cake itself and compliments it.

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For the filling and topping, we've made up a simple lemon whipped cream, sliced up some fresh strawberries, afterall, when they're in season and so sweet and juicy, it's a great way to use strawberries.

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

What is Angel Food Cake?

Angel food cake is a type of sponge cake where no butter or oil is used. It's made up of egg whites, flour and sugar and a stabilizer, cream of tartar. It's quite similar to a chiffon cake, in that they are both extremely light and airy, however, a chiffon cake uses egg yolks and oil too.

What is the pan used to bake an Angel Food Cake?

For best results, you should use what is called a tube pan. You can get them with and without 'legs'. Go for the pan with legs.

It's far easier as you will see from the recipe, after baking, you need to invert the pan when it is cooling, and keep it off the work top so air can circulate and gravity will naturally loosen the cake from the pan. We got our tube pan from Amazon, and they come in various sizes, some non stick and some regular. We used a 10 inch regular tube pan with legs, as you can see in the photo below.

You don't need to pay extra for non stick. For this recipe, you don't grease the pan, and the cake will rise sky high! Greasing will inhibit the rise and affect the structure of the cake during baking.

Strawberry and Lemon Angel Food Cake, angel food cake pan

Whilst this lovely strawberries and cream cake is ideal for a Summer dessert, you can also make this for other occasions such as Easter, Thanksgiving and Christmas. Adding a drizzle of white chocolate to the frosting, a few Christmas sprinkles over the top, or a scatter of flaked almonds would also add to the festive feel. It's a great cake for those who don't like a traditional Christmas fruit cake, and as it serves around 12 slices, it's perfect for a family party!

Because we've used freshly whipped cream, you will need to refrigerate this cake until ready to serve. The fresh cream just goes perfectly with the white sponge cake. It's a lovely combination!

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

What can I do with leftover egg yolks?

As this recipe uses a lot of egg whites, you will be left with the yolks. You know we don't like waste, so here's a list of recipes you can make using leftover yolks.

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

What is Cream of Tartar?

We've mentioned this cake is incredibly light and fluffy, super airy and cloud like! It's all about the structure of the cake. When using egg whites, this causes the aeration when whipped up. In order to stabilize the egg whites, i.e stop the whipped structure from collapsing during baking, we use cream of tartar. It's a white powder, comes in sachets or a small tub, and found in the baking section of the store. We would not recommend leaving this ingredient out. You want the cake to keep it's rise and lightness.

You can use cream of tartar for most meringue recipes and also some cookies too, such as snickerdoodles.

So let's get straight to the recipe and see how to make a delicious strawberry and lemon angel food cake! Happy baking!

Prep Time

20 minutes

Cook Time

40 minutes

Serves

10 - 12

Equipment

10 inch / 25 cm angel food cake / chiffon pan

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

Ingredients

The Cake

Strawberry and Lemon Angel Food Cake, cake ingredients

4½oz or 125 g all-purpose / plain flour
10½oz or 300 g superfine / caster sugar (divided)
10 large egg whites
1 large lemon zest only
1 tbsp lemon juice
1 tsp cream of tartar
½ tsp salt

The frosting

Strawberry and Lemon Angel Food Cake, frosting ingredients

20 fl oz or 600 ml double/heavy cream
3 Tablespoons Lemon Curd
12- 14 Fresh strawberries

If you make your own lemon curd using our easy recipe, you will be able to use up some of the leftover egg yolks.

Instructions

  • Preheat the oven to 180C/350F/Gas 4 (fan 160C) and have your oven shelf on the lower part of the oven. Remove any shelves above as the cake will rise quite a lot during baking.
  • Sift the flour into a bowl and add 100 g or 3 & 1/2 oz of the sugar. Give it a mix with a spoon so it's all combined, and make sure there aren't any lumps in the sugar from storage.
  • In a mixer, add the egg whites and mix on high speed until frothy.
  • Add the lemon zest, lemon juice, salt, and cream of tartar. Continue to mix at high speed until you see soft peaks form.
Strawberry and Lemon Angel Food Cake, add lemon once frothy

Whilst still whisking, gradually add the rest of the sugar slowly bit by bit, and continue to whisk until the mixture becomes firm, but don't over-mix so it is absolutely stiff.

Strawberry and Lemon Angel Food Cake, showing consistency when to add flour
  • Add 1/3 of the flour to the egg white mixture and using a spatula, gently fold it in until just combined.
Strawberry and Lemon Angel Food Cake, add 1/3 flour

Add the remaining flour in 2 more batches, folding gently each time so as to keep as much air as possible in the batter.

Strawberry and Lemon Angel Food Cake, showing cake batter consistency after all flour added
  • Transfer to the baking pan, take a round-bladed knife and just run through the batter to try to remove any air bubbles.
Strawberry and Lemon Angel Food Cake, how to remove air bubbles from cake batter
  • Place in the oven for 40 minutes or until a skewer comes out clean.
Strawberry and Lemon Angel Food Cake, baked
  • When done, transfer to a work surface right away and turn the pan upside down so it is standing on its legs.

TIP: if you don’t have a pan with legs, get a bottle and turn the pan upside down over the bottle neck. Leave the pan like that for an hour to cool.

Strawberry and Lemon Angel Food Cake, invert pan onto work surface
  • Take a knife and run it around the inner and outer sides of the pan to release the cake and place it on a cooling rack to finish cooling.

You must not start frosting until the cake has completely cooled.

Strawberry and Lemon Angel Food Cake, how to release cake from pan

Then run a knife under the base to release that too.

Strawberry and Lemon Angel Food Cake, cake released

Whilst you're waiting for the cake to cool, slice half of the strawberries and cut the other half into halves.

Strawberry and Lemon Angel Food Cake, prepare strawberries

Make the frosting.
Whip the cream until stiff,

Strawberry and Lemon Angel Food Cake, whipped cream consistency

add the lemon curd and fold in until just combined. Refrigerate until ready to use.

Strawberry and Lemon Angel Food Cake, add lemon curd to whipped cream

Once the cake has completely cooled, take a sharp knife and slice through the center so you have 2 halves of the cake.

Strawberry and Lemon Angel Food Cake, slice cake in half horizontally

Lay one piece of cake on a serving plate

Strawberry and Lemon Angel Food Cake, slice cake in half horizontally

and add 1/3 of the lemon whipped cream. Smooth so it's nice and even.

Strawberry and Lemon Angel Food Cake, frost bottom half

Then add the sliced strawberries.

Strawberry and Lemon Angel Food Cake, arrange strawberry slices

Place the other half of the cake on top

Strawberry and Lemon Angel Food Cake, place second half of cake on top

and add the remaining whipped cream. Spread on the side and top of the cake and inside the hole where the pan tube was.

Strawberry and Lemon Angel Food Cake, frost all over

Arrange the strawberries on the top and drizzle some lemon curd over the top. Keep refrigerated until ready to serve.

Strawberry and Lemon Angel Food Cake, drizzle lemon curd on the top

NOTES

  1. Do not grease your baking pan. If you do, this will inhibit the rise of the cake.
  2. You can buy cartons of just egg whites in the chilled section of the store. As a rough guide, 1 Tablespoon equals one egg white. Always check the packaging in case they have a different equivalent.
  3. Cream of tartar is used to stabilize the egg whips when they're being whipped. This will help with the structure of the cake. You need to use this, so make sure you don't leave it out!
Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Strawberry and Lemon Angel Food Cake
Strawberry and Lemon Angel Food Cake

Recipe Card

Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

Strawberry and Lemon Angel Food Cake

Yield: 10-12
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert

Ingredients

The Cake

  • 4½oz or 125 g All purpose / plain flour
  • 10½oz or 300 g superfine /  caster sugar (divided)
  • 10 large egg whites
  • 1 large lemon zest only
  • 1 tbsp lemon juice
  • 1 tsp cream of tartar
  • ½ tsp salt

The frosting

  • 20 fl oz or 600 ml Double / heavy cream
  • 3 Tablespoons Lemon Curd
  • 12- 14 Fresh strawberries

Instructions

    1. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and have your oven shelf on the lower part of the oven. Remove any shelves above as the cake will rise quite a lot during baking.
    2. Sift the flour into a bowl and add 100 g or 3 & 1/2 oz of the sugar. Give it a mix with a spoon so it's all combined and make sure there aren't any lumps in the sugar from storage.
    3. In a mixer, add the egg whites and mix on high speed until frothy.
    4. Add the lemon zest, lemon juice, salt and cream of tartar. Continue to mix at high speed until you see soft peaks form.

      Whilst still whisking, gradually add the rest of the sugar slowly bit by bit and continue to whisk until the mixture becomes firm, but don't over mix so it is absolutely stiff.
    5. Add 1/3 of the flour to the egg white mixture and using a spatula, gently fold it in until just combined. Add the remaining flour in 2 more batches, folding gently each time so as to keep as much air as possible in the batter.
    6. Transfer to the baking pan, and take a round bladed knife and just run through the batter to try remove any air bubbles.
    7. Place in the oven for 40 minutes or until a skewer comes out clean.
    8. When done, transfer to a work surface right away and turn the pan upside down so it is standing on it's legs.
      TIP: if you don't have a pan with legs, get a bottle and turn the pan upside down over the bottle neck. Leave the pan like that for an hour to cool.
    9. Take a knife and run it around the inner and outer sides of the pan to release the cake and place on a cooling rack to finish cooling. Then run a knife under the base to release that too.
      NOTE: you must not start frosting until the cake has completely cooled.
    10. Whilst you're waiting for the cake to cool, Slice half of the strawberries and cut the remainder into halves. Then make the frosting.
      Whip the cream until stiff, add the lemon curd and fold in until just combined. Refrigerate until ready to use.
    11. Once the cake has completely cooled, take a sharp knife and slice through the centre so you have 2 halves of cake.
    12. Lay one piece of cake on a serving plate and add 1/3 of the lemon whipped cream. Smooth so it's nice and even.
      Then add the sliced strawberries.
    13. Place the other half of the cake on top and add the remaining whipped cream. Spread on the side and top of the cake and inside the hole where the pan tube was.
      Arrange the strawberries on the top. Keep refrigerated until ready to serve.

Notes

1. Do not grease your baking pan. If you do, this will inhibit the rise of the cake.
2. You can buy cartons of just egg whites in the chilled section of the store. As a rough guide, 1 Tablespoon equals one egg white. Always check the packaging incase they have a different equivalent.
3. Cream of tartar is used to stabilise the egg whips when they're being whipped. This will help with the structure of the cake. You need to use this, so make sure you don't leave it out!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 165mgCarbohydrates: 38gFiber: 1gSugar: 30gProtein: 6g

Nutrition information isn’t always accurate

Celebration Cakes

Here's a great selection of celebration cakes perfect for a party!

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