Strawberry Angel Food Cake

This light and airy Strawberry Angel Food Cake gets its pretty pink color and bright berry flavor from a box of strawberry jello whipped into a from-scratch batter. The perfect easy summer dessert.

Course Dessert

Cuisine American

Keyword Strawberry Angel Food Cake

Prep Time 10

Cook Time 45

Rest Time 3

Total Time 55

Servings servings

Calories 180kcal

Author Jason Decker

Ingredients

1 1/2 cups granulated sugar
3 ounce box strawberry jello mix
1 cup all-purpose flour
1/2 teaspoon salt
12 large egg whites room temp
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract

Instructions

Preheat the oven to 325°F.
Place the sugar and jello mix in a food processor. Turn the food processor on and let it run for 2 minutes. I put a towel over the top so catch any sugar dust that comes out.
1 1/2 cups granulated sugar, 3 ounce box strawberry jello mix
Take half of the sugar mixture, along with the flour and salt, sift it twice into a large bowl. Set aside.
1 cup all-purpose flour, 1/2 teaspoon salt
Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
12 large egg whites, 1 1/2 teaspoons cream of tartar
Place the mixer on medium speed and very slowly pour the remaining sugar mixture in while the mixer is running.
Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
Stir in the extract.
2 teaspoons vanilla extract
Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg whites.
Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
Run a thin knife along the edge of the pan and invert the pan again. Give it a few taps until the cake releases from the pan.
Let cool completely. Use a sharp, serrated knife to slice and serve.

Notes

Use a food processor to blend the sugar and jello mix for a smoother batter.
Sift the dry ingredients twice for a softer, fluffier cake.
Make sure egg whites are at room temperature—this helps them whip better.
Don’t grease the tube pan. The batter needs to cling to the sides as it rises.
Let the cake cool in the pan upside down on a rack for the perfect consistency.
Use a serrated knife for clean, even slices without smashing the fluffy cake.

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