Recipe for Angel Food Cake with Brown Sugar Crumbs and Strawberries

Making the perfect Angel Food Cake with Brown Sugar Crumbs and Strawberries should only take approximately 2 hr 30 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Angel Food Cake with Brown Sugar Crumbs and Strawberries recipe can feed your family for 6 mini cakes.

There are many different ways to make this Angel Food Cake with Brown Sugar Crumbs and Strawberries recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Angel Food Cake with Brown Sugar Crumbs and Strawberries recipe.

Angel Food Cake with Brown Sugar Crumbs and Strawberries Popular Ingredients

• 3/4 cup confectioners’ sugar, plus more for dusting
• 1/2 cup cake flour
• 1/8 teaspoon salt
• 6 large egg whites, at room temperature
• 3/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups halved strawberries
• 2 tablespoons granulated sugar
• Juice from 1/2 lemon
• 1/2 teaspoon cornstarch
• 2 tablespoons butter, medium dice
• 1/2 cup heavy cream
• 1/2 cup creme fraiche
• 1 tablespoon light brown sugar
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup canola oil
• 1 tablespoon vanilla extract

Steps for making Angel Food Cake with Brown Sugar Crumbs and Strawberries

1. For the angel food cake: Preheat the oven to 350 degrees F. Grease and flour 6 mini Bundt pans.
2. Sift the confectioners’ sugar, cake flour and salt onto a sheet of parchment paper. Sift again.
3. Beat the egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla and beat a few seconds to combine.
4. Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to the prepared Bundt pans.
5. Bake until the cakes feel springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pans onto a funnel or the neck of a bottle and let cool completely. Loosen the edges of the cakes with a small knife, tap the sides of the pans against the counter, and unmold.
6. For the strawberry sauce: Add the strawberries, sugar and lemon juice to a small saucepan over medium heat. Cook, stirring, until the strawberries have broken down and the mixture is soupy, about 15 minutes. Transfer to a blender and pulse until smooth. Strain back into the pot. Bring to a boil and stir in the cornstarch, making sure to avoid lumps. Remove from the heat and stir in the butter. Allow to cool, then transfer to a squeeze bottle.
7. For the brown sugar-creme fraiche whipped cream: Whip the cream until firm peaks form using a whisk or electric mixer. Fold in the creme fraiche and brown sugar.
8. For the crumbs: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment.
9. Combine the flour, granulated sugar, light brown sugar, baking powder and salt in a medium bowl. Add the oil and vanilla. Using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break up the mixture into clusters (some small, some large) and spread onto the prepared baking sheet.
10. Bake, stirring occasionally, until the crumble is light golden brown and crunchy, 10 to 12 minutes. (It will get crunchier as it cools.) Let cool completely.
11. Place the cakes on serving plates. Top with strawberry sauce, whipped cream and crumbs.

Popular Categories for this Recipe

• Angel Food Cake
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Strawberry – The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each apparent “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.In 2019, world production of strawberries was 9 million tonnes, led by China with 40% of the total.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

You might need the following Bakeware

In this section we’ve listed Bakeware items that might be helpful to make this Angel Food Cake with Brown Sugar Crumbs and Strawberries recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon