Light, fluffy and strawberry packed Angel Food Cake recipe. Perfect for a decadent and yet still light dessert.
Preheat oven to 350° F and set out a non-greased metal loaf pan**.
In a food processor, blend together flour, cornstarch, 1/2 cup granulated sugar, and salt until a fine powder is formed. Sift into a bowl and add lemon zest. Set aside.
Turn mixer to high and whisk until soft peaks form and the mixture has increased by four to five times, about 2-4 minutes.
On medium speed, slowly add remaining 1/4 cup of granulated sugar, about 1 tbsp at a time, until soft glossy peaks form***.
Using a rubber spatula gently fold in the flour mixture 1/3 cup at a time by hand (using the spatula, cut down the middle of the egg whites and push the whites to the side of the bowl and back up). Do this until the flour is just mixed and no dry spots remain (some lumps are fine).
Place mixture into loaf pan and gently tap on counter to release any large air bubbles. Bake for 25-35 minutes or until cake is golden brown and a cake tester comes out clean.
Immediately invert loaf pan and allow cake to fully cool in pan upside down (this will prevent the cake from falling into itself), this can take up to 2 hours. I used 2 tin cans on the far edges of the loaf pan. Remove cake from pan before storing.
To remove the cake once completely cooled, run a sharp knife along the sides and gently tapped the pan on the counter to loosen the cake.
Combine all ingredients in a medium bowl and whisk by hand (or using an electric mixer) until soft peaks form.
Using a serrated knife (such as a bread knife), cut lengthwise down the middle of cake so that a middle layer of whipping cream and strawberries can be added.
Add half of whipped cream and strawberries to the middle of the cake. Top with top layer of the cake and repeat with the remaining whipped cream and strawberries.
To slice the cake, carefully use a serrated knife.
* If you have cake flour you can use that and replace the all-purpose flour and cornstarch. So you will add 1/2 cup plus 1 tbsp of cake flour in lieu.
** You need a tin / metal loaf pan. If you don't have one, line your loaf pan with aluminum foil so that the cake can "climb" the sides of the pan while baking as there is no chemical leavener in this recipe. My metal loaf pan is 10" x 4", however a standard 8.5" x 4.5" will also work.
*** It's really important not to over beat the mixture. If over beaten the cake will become more dense and less airy.