Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Quick Info

⏱️ 125 min • 🍽️ 8 servings • ⭐ 94%

Nutrition

290 cal • 9g protein • 40g carbs • 9g fat

Tags

[Healthy] • [Brunch] • [Desserts] • [Low-Calorie] • [High-Protein] • [Low-Fat] • [High-Fiber]

Ingredients

• 1 cup cake flour (not self-rising)
• 1½ cups granulated sugar, divided
• 1¼ cups egg whites (9 large eggs)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1¼s teaspoon cream of tartar
• 1 pound fresh strawberries, about 3 cups, hulled and thinly sliced
• 2 tablespoons lemon juice (1 lemon)
• 2 tablespoons granulated sugar
• 3 cups whipped cream
• 10” aluminum springform pan
• 1 tall aluminum can

Instructions Preview

1. Preheat oven to 350ºF (180ºC).
2. Place a medium mixing bowl in the refriger…
3. Cut a round of parchment paper to the same…

…and 12 more steps

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Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty