Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) superfine sugar, divided
  • 1 tsp (4g) cream of tartar
  • ½ tsp (3g) salt
  • 12 large (approx. 400ml) egg whites, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2 cups (300g) fresh strawberries, sliced
  • 2 tbsp (30g) powdered sugar

Instructions:

  1. Preheat oven to 325°F (160°C). Sift the cake flour, half of the sugar, and the salt together into a medium bowl twice to aerate the flour.
  2. In a clean bowl, whisk the egg whites and cream of tartar on medium speed until frothy. Gradually increase to high speed and slowly add the remaining sugar. Beat until stiff, glossy peaks form.
  3. Stir in the vanilla extract during the final 10 seconds of beating.
  4. Spoon one-third of the flour mixture over the egg whites. Gently fold the flour in by cutting through the center and lifting the batter up and over. Repeat with the remaining flour until just combined.
  5. Spoon the batter into an ungreased 10-inch Angel Food Cake Pan. Run a knife through the batter to release large air pockets.
  6. Bake for 40–45 minutes until the top springs back when lightly touched.
  7. Immediately invert the pan onto a bottle or cooling rack. Let the cake cool completely for 2 hours before removing from the pan.
  8. Top with sliced strawberries and a dusting of powdered sugar before serving.