A classic, homemade angel food cake is cut and layered with a deliciously light, sweet, and subtly zesty lemon curd filling (made with homemade whipped cream) and stuffed with strawberries to make this brilliantly summer-y, exquisitely delicious angel food cake.
My obsession with this cake goes beyond words.
This cake is more than just cake; it is the fleeting joys of life embodied in baked goods.
It is catching fireflies at twilight and letting them go, it is flashing a newly-minted driver’s license to the bartender for your first legal drink, it is a first crush and the first shy brush of your lips against theirs. It is delightful and innocent and as ephemeral as summertime itself feels in the dead of winter.
If I were told I could only eat one thing again for the rest of my life… well I’d probably choose something practical like chicken, but my heart would break often for loss of this cake.
For the loss of it’s sweet, (appropriately) heavenly, fluffy interior, snow-white and slightly sticky. For the melt-in-your-mouth texture reminiscent of cotton candy, and the way in which you can feel the sugars beginning to melt on your tongue the moment you take your first bite. For the delicately browned exterior, and for the slightly tangy strawberry-filled cream that takes the cake to an entirely new level of flavor, creating a symphony of flavor and texture with soft notes of almond extract against a clamor of strawberries, and a melody of classic angel food orchestrated by a gentle zest of lemon .
The recipe for this cake (not the filling) is my mom’s.
That’s not exactly true; it originated from a Good Housekeeping cookbook that is now so well-used the spine is now duct-taped and each time you open it pages fall out in a flurry of well-loved recipes, too tired to hold on to their binding any longer.
But my mom has made this recipe countless times (mostly to use up a surplus of eggs from the chickens she and my dad raise), making it her own, and just like my great-grandmother makes the best fettuccine sauce and my grandmother makes the best chicken pot-pie in the world, my mom makes the best angel food cake. It’s requested with fervor, devoured within moments at parties, and each year on my birthday I ask her to make it for me.
Now, I’m sharing the recipe with you, dressed up with my own strawberry and lemon cream filling, and I sincerely hope you try it out for yourself.
Homemade Angel Food Cake is not to be compared to supermarket store-bought nor to those contrived from a box. There is simply no comparison. Homemade, from scratch, is superior in every way and only this food could ever compel me to write about it so passionately.
So long as you understand the meaning of “stiff peaks” (and if you don’t, I’m sure you know how to google) it’s really very easy to pull together, so long as you don’t mind taking the time to crack and separate almost a dozen eggs.
Make it. Taste it. Share it. Try to hold onto it, but remember this cake is as deliciously sweet and fleeting as strawberry season and disappears in the blink of an eye.
Lemon Layered Angel Food Cake
Ingredients
Angel Food Cake
- 1 ¼ cup powdered sugar
- ¾ cup + 2 Tbsp all-purpose flour
- 1 ½ cups egg whites at room temperature 10-12 egg whites
- 1 ½ tsp cream of tartar
- 1 ½ tsp vanilla extract
- ¼ teaspoon almond extract
- ¼ tsp salt
- 1 cup sugar granulated
Filling
- 1 pint strawberries
- 8 oz cream cheese softened
- ¼ cup lemon curd homemade or store-bought
- 1 cup +¼powdered sugar divided
- 1 ½ cup heavy cream
- ½ tsp vanilla
Instructions
Angel Food Cake
- Preheat oven to 375F degrees.
- In a medium sized bowl, combine powdered sugar and flour and set aside.1 ¼ cup powdered sugar, ¾ cup + 2 Tbsp all-purpose flour
- In KitchenAid mixer, combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.1 ½ cups egg whites at room temperature, 1 ½ tsp cream of tartar, 1 ½ tsp vanilla extract, ¼ teaspoon almond extract, ¼ tsp salt
- With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.1 cup sugar
- Beat until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture)
- Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
- Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
- Bake the cake for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
- Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely
- Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter. Carefully, using a sharp serrated knife, cut the cake crosswise into thirds.
Strawberry Lemon Filling
- Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside.1 pint strawberries
- In KitchenAid, cream together cream cheese and lemon curd on medium speed until combined.8 oz cream cheese, ¼ cup lemon curd
- Gradually stir in 1 cup powdered sugar on low speed, pausing to scrape down sides of bowl1 cup +¼powdered sugar
- In separate bowl, combine heavy cream, ¼ cup powdered sugar, and vanilla. Beat by hand or with handheld electric mixer on high speed until stiff peaks form.1 ½ cup heavy cream, ½ tsp vanilla
- Stir whipped cream mixture into lemon/cream cheese mixture until just combined (be sure to scrape down sides of bowl)
- Spread lemon mixture between layers and on top of angel food cake. For the bottom two layers, top with strawberry slices and use whole strawberries on top of cake.
- Slice using sharp serrated knife and serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nazia @ Your Sunny Side Up
Not only does the cake look gorgeous, but the picture you’ve painted with just your words! It sounds and looks incredible, and strawberries are my favourites so I would have no problem devouring this cake 🙂
Sam
Thank you for the kind words Nazia! 🙂
Vanessa @ Vanessa Baked
Angel food cake is such a light and satisfying dessert. I would have to come back for a second slice, of this cake.
Sam
I definitely had seconds! Thank you Vanessa
Jocelyn (Grandbaby cakes)
Wow you do some absolutely beautiful work! Thanks for commenting on my post because I just had to check you out!
Sam
🙂 Thank you so much Jocelyn, that is so nice to hear coming from such a great blogger as yourself 😀
Kelly - Life Made Sweeter
What a gorgeous cake! It sounds absolutely delicious and I love the strawberry lemon combo! So fluffy and light and perfect for summer!
Sam
Thank you Kelly!
Gayle @ Pumpkin 'N Spice
Oh what a gorgeous cake, Sam! I love the strawberry and lemon combo! It just screams summer and deliciousness to me! Yum!
Sam
Thanks so much Gayle! Definitely summery!
Mir
Making angel food cake is on my bucket list, Sam! I always shy away from messing with egg whites, but now I just might do it. Yours looks amazing!
Sam
Oh you have to try it! It might take a time or two but once you develop a knack it’s really so easy!
Ashley | The Recipe Rebel
I’m kind of embarrassed that I’ve never made homemade angel food cake! This looks so good!
Sam
You should definitely try it out! Thanks Ashley!
Beverley @ sweaty&fit
I am so impressed at the commitment that went into this cake! looks absolutely beautiful.
Sam
Thank you Beverly! 🙂
Ana | Espresso My Kitchen
The way you describe this cake makes me really want a slice right about now! sounds and looks yummy!
Sam
Thanks so much Ana!
Kathy Mader
That is beautiful! A work of art. I would love to have the fettuccine sauce and chicken pot pie recipes, hint, hint!
Sam
Haha, I’m still working on getting those myself. Thank you Kathy!
Brittaney @ Sips and Snacks
I love how eloquently you talk about this cake, and it looks delicious!
Sam
Thank you Brittaney 🙂
Jess @ whatjessicabakednext
LOVE angel food cake! This looks divine, Sam! Love the strawberries!
Sam
Thanks Jess!
Annie @ The Garlic Diaries
This cake sounds mouth watering! I love that it’s your mom’s recipe. Family recipes are always the best!
Sam
Aren’t they though!? Thanks Annie!
CakeSpy
Truly beautiful. And a wonderful taste of the season! Love the idea of the lemon incorporated with the strawberry flavor.
Sam
Thank you so much!
Medha @ Whisk & Shout
Hand me down recipes are just the best! This cake looks stunning and I love the combination of strawberry and lemon flavors paired with this fluffy cake 🙂
Sam
Thank you Medha!! 🙂