Lavender Angel Food Cake with Fresh Strawberries
Elevate your dessert game with this delicate Lavender Angel Food Cake with Fresh Strawberries—a show-stopping springtime treat that's as beautiful as it is delicious. This light and airy cake is infused with the subtle floral aroma of culinary lavender, ground to perfection and blended into the batter for a unique twist on a classic favorite. The ethereal texture of the sponge pairs beautifully with a topping of macerated fresh strawberries, bursting with natural sweetness and a hint of syrupy goodness. Perfect for special occasions or afternoon tea, this elegant dessert is crowned with optional fresh lavender sprigs for a stunning finish. With just 20 minutes of prep and a blissful balance of flavors, this lavender-infused cake is sure to impress your guests and become a new favorite.
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Recipe Information
Ingredients
- 1 cup Cake flour
- 1.5 cups Powdered sugar
- 12 Large egg whites
- 1.5 teaspoons Cream of tartar
- 1 cup Granulated sugar
- 1.5 teaspoons Dried culinary lavender
- 1 teaspoon Pure vanilla extract
- 2 cups Fresh strawberries, sliced
- 2 tablespoons Granulated sugar (for strawberries)
- Fresh lavender sprigs (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and dry. Do not grease the pan.
In a food processor, blend the dried lavender and granulated sugar until the lavender is finely ground and incorporated.
In a medium bowl, sift together the cake flour and powdered sugar. Sift this mixture twice to ensure it is light and airy. Set aside.
In a large mixing bowl or stand mixer, beat the egg whites on medium speed until frothy.
Add the cream of tartar and continue to beat until soft peaks form. Gradually add the lavender-infused granulated sugar and beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Gradually fold the sifted flour mixture into the egg white mixture, 1/3 at a time. Be careful not to deflate the egg whites while mixing.
Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula and tap the pan gently on the countertop to remove any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and invert the pan onto a bottle or a heatproof surface to cool completely for about 1-2 hours. This will help maintain the cake's structure.
Once cooled, run a knife or spatula around the edges to release the cake from the pan. Transfer it to a serving plate.
While the cake cools, prepare the strawberries. Toss the sliced strawberries with 2 tablespoons of granulated sugar in a medium bowl. Let them macerate at room temperature for 15-20 minutes until they release their juices.
Serve slices of the lavender angel food cake with a generous spoonful of macerated strawberries on top. Garnish with fresh lavender sprigs if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 530.0 g | 193% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 419.0 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
