Angel Food Layer Cake with Cream & Strawberries

Light and fluffy homemade Angel Food Cake with plump red Ontario strawberries is a classic summer dessert, but served as my friend Jane's Double Layer Cake, this sweet lunch or dinnertime indulgence is as spectacular as it is exquisitely delicious and is guaranteed to disappear in the blink of an eye.



Angel Food Layer Cake with Whipped Cream & Strawberries
Serves 10-12

Cake: 
12 egg whites, at room temperature
1/4 tsp fine sea salt
1 1/4 tsp cream of tartar
1 tsp pure vanilla extract
1/2 tsp lemon juice
1 tbsp lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs, optional
1 pint fresh raspberries

Filling:
1 pint strawberries
1/4 cup powdered sugar
2 cups heavy cream
1/2 tsp vanilla


Place a 10-inch nonstick angel food cake pan in the centre of the oven, and preheat to 350°F. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. 

Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour. Invert the cake onto serving platter, then carefully, using a sharp serrated knife, cut the cake crosswise in half.

Reserve 7-8 whole strawberries for top of cake. With the rest, trim the tops and slice, then set aside. In a standing blender, cream together the heavy cream, 1/4 cup powdered sugar, and vanilla on high speed until stiff peaks form. Spread the whipped cream on top of both layers of the angel food cake. Top with middle layer with sliced strawberries and use whole strawberries on top of cake. Carefully place the top of the cake on top of the bottom layer and using a palette knife, smooth up any excess cream that has squeezed out from the middle layer. To serve, slice using sharp serrated knife and serve.