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A piece of strawberry filled angel food cake

Strawberry-Filled Angel Food Cake

  • Prep Time
    Prep Time: 25 to 35 minutes
  • Cook Time
    Cook Time: 40 to 45 minutes
  • Serves
    Serves: 12
  • 1 Cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 Cups confectioners' sugar
  • 1 1/2 Teaspoons Original Bakewell Cream or cream of tartar
  • 1 Cup granulated sugar
  • 1 Tsp. vanilla extract
  • 1/4 Tsp. salt
  • 12 large egg whites
  • 2 Cups Driscoll's Strawberries, hulled and mashed
  • 2 Cups heavy cream
  • 1/4 Cup granulated sugar
  • 1/2 Tsp. vanilla extract
  • 1 evelope unflavored gelatin
  • Preheat oven to 325°F. Have read a 10" angel food pan; do not grease the pan as this will inhibit the rise of the cake.
  • In a small bowl, sift together flour and confectioners' sugar. Set aside.
  • Place egg whites and Bakewell Cream (or cream of tartar) in a large mixing bowl. Whip with an electric mixer on medium speed until foamy (this will create lots of smaller bubbles, which are best for structure).
  • When nice and foamy, slowly add granulated sugar. Increase the mixer speed to high, and beat 4 to 5 minutes or until whites are stiff but not dry (think shaving cream consistency).
  • Remove bowl from the mixer and sift 1/3 of the flour-sugar mixture over the meringue. Add the vanilla and salt; fold everything in gently, until no streaks of flour remain. Repeat with the rest of the flour-sugar mixture, in two more additions.
  • Scrape batter into the pan. Bake 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched.
  • Cool the cake upside down over a bottle (or using the pan's feet) for 2 hours, or until completely cool. Remove from the pan carefully, and place in the freezer for an additional 2 hours, to firm up before hollowing.
  • While cake is cooling and chilling, prepare the filling. Place mashed strawberries, sugar and gelatin in a microwave-safe bowl. Stir together, then microwave for 1 minute. This will melt and "bloom" the gelatin.
  • Remove mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened.
  • Place the strawberry mixture in a clean mixing bowl and add heavy cream and vanilla. Beat with mixer until thick.
  • Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake.
  • Dollop the filling in evenly, spreading it over the entire "moat." Fill to the top, then use the remaining filling to cover the entire cake, like frosting. Place the cake back in the freezer for 2 to 3 hours, or up to overnight. The filling will freeze into a lovely semifreddo consistency that will slowly melt as you enjoy your slice of cake.
  • Serve with crushed strawberries mixed with sugar, if desired. Store any leftovers, well wrapped, in the freezer or refrigerator.
Calories 317.19
Total Fat 15.07 g
Saturated Fat 9.23 g
Cholesterol 54.80 mg
Sodium 244.77 mg
Total Carbohydrates 42.32 g
Dietary Fiber 1.06 g
Protein 6.21 g