She Strengthens

Citrus-Infused Angel Food Cake: A Heavenly Dessert

The Perfect Pillow Cake

When it comes to angel food cake, tenderness and softness are paramount. Our version takes it to the next level with a hint of citrus, making it a truly ethereal treat. Pair it with orange-soaked strawberries for a delightful dessert that’s sure to impress.

Special Equipment Needed

To make this recipe, you’ll need a 10-inch tube pan with a removable bottom. This special pan is essential for achieving the cake’s signature airy texture.

Game Plan

You can prepare the cake a day in advance, leaving it in the pan, covered, and stored at room temperature for up to 24 hours. The strawberries can be prepared up to 1 hour ahead, making this recipe perfect for busy days.

Yield and Difficulty

This recipe yields 8-10 servings and is rated as easy, making it accessible to bakers of all skill levels. The total preparation and cooking time is approximately 1 hour, plus cooling time.

Ingredients

For the cake:

• 1 1/2 cups granulated sugar
• 4 teaspoons packed orange zest (from about 2 medium oranges)
• 1 cup cake flour
• 12 large egg whites (1 1/2 cups), at room temperature
• 1 teaspoon cream of tartar
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon fine salt

For the berries:

• 3 pints strawberries (about 2 pounds), hulled and thinly sliced
• 1/4 cup freshly squeezed orange juice
• 1/4 cup granulated sugar

Instructions

Cake Preparation

1. Preheat your oven to 325°F and arrange a rack in the middle.
2. Mix 1 cup of sugar with the orange zest in a small bowl until evenly combined; set aside.
3. Sift the cake flour through a fine mesh strainer three times onto a piece of parchment paper or into a large bowl. Then sift again with the remaining 1/2 cup sugar; set aside.
4. Beat the egg whites in a stand mixer fitted with a whisk attachment until just frothy, about 1 minute.
5. Add the cream of tartar, orange juice, and salt, and beat until the whites just begin to form soft, droopy peaks, about 2 minutes.
6. Add the sugar-zest mixture 2 tablespoons at a time, letting it mix in before adding more, then beat until the whites are glossy and the peaks are droopy but hold onto a spatula, about 2-3 minutes more.
7. Sift a quarter of the cake flour mixture over the whites and gently fold the dry ingredients into the whites with a rubber spatula. Continue to sift and fold in the remaining cake flour mixture, a quarter at a time, until all of it has been added.
8. Spoon the batter into a clean, dry 10-inch tube pan with a removable bottom. Tap the pan twice on the counter to burst any large air bubbles in the batter.
9. Transfer to the oven and bake until the cake is springy to the touch and a wooden skewer inserted into the center comes out clean, about 35-40 minutes.
10. Invert the pan over the neck of a bottle (the cake should be hanging upside down—this keeps it from collapsing/deflating) until completely cooled, about 1 1/2 hours.

Berry Preparation

1. In a large bowl, combine the strawberries, orange juice, and sugar.
2. Place in the refrigerator and let sit, stirring occasionally, until the sugar has dissolved and the strawberries have let off some juice, at least 15 minutes or up to 1 hour.

Serving

1. Cut around the perimeter of the pan with a knife, remove the base, and cut around the tube and the base to release the cake completely.
2. Slice with a serrated knife and serve with the soaked strawberries and their juices.