Strawberries & Cream Angel Bundt Cake
This light, beautiful cake is perfect for your summertime get-togethers and dinner parties. I top mine with fresh whipped cream, fresh strawberries, and basil straight from my garden. I adore this recipe and could truly eat the entire thing - you’ve been warned. Let’s get bakin’!
**Angel Food Bundt Cake recipe is from Rachel at Baked by Rachel
INGREDIENTS
ANGEL FOOD BUNDT CAKE
1 cup cake flour
1 cup powdered sugar
12 large egg whites
1 tsp cream of tartar
1/2 tsp kosher salt
1/2 cup granulated sugar
2 tsp vanilla extract
Unsalted butter, for greasing the pan
FRESH WHIPPED CREAM
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tsp vanilla extract or vanilla bean paste
Pinch of salt to taste
TOPPINGS/ASSEMBLY
1 cup fresh strawberries, sliced
Fresh basil leaves, torn
Instructions
Preheat oven to 325 F. Lightly grease a 10-inch bundt pan (I use unsalted butter).
In a medium bowl, sift together cake flour and powdered sugar.
In the bowl of a stand up mixer with whisk attachment, beat egg whites with cream of tartar and salt until soft peaks form. With mixer running on low, slowly add in vanilla and granulated sugar, increasing speed and whisking until stiff peaks form.
Fold in cake and powdered 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.
While the cake cools, make the whipped cream. In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Chill until ready to serve alongside washed and sliced strawberries.
Once ready, take cake out and top with fresh whipped cream and sliced strawberries. I like to add freshly torn basil from the garden as a final touch. Enjoy!
