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White Lily

Angel Food Cake with Strawberry Topping


20 min


40 min


12 to 16 servings


1 3/4 cups sugar divided1 tsp. vanilla extract
1 1/4 cups White Lily® Enriched Bleached All Purpose Flour 1 tsp. almond extract
1/4 tsp. salt 1/3 cup water
1 1/2 cups egg whites (11 to 12 large eggs)1 (11.75 oz.) jar Smucker's® Strawberry Flavored Topping
1 1/2 tsps. cream of tartar Fresh blueberries and raspberries


  1. 1.
    ADJUST rack to lower third of oven. Heat oven to 375ºF. Combine 3/4 cup sugar, flour and salt, sifting three times to blend thoroughly.

  2. 2.
    BEAT egg whites, cream of tartar, vanilla and almond extract in large clean bowl with electric mixer on medium speed until foamy. Gradually add remaining 1 cup sugar and continue beating until stiff peaks form.

  3. 3.
    FOLD flour mixture and water into the egg whites. Spread batter evenly in 10-inch tube pan. Bake 37 to 40 minutes or until toothpick inserted in center of cake comes out clean. Invert cake pan onto a bottle and cool completely before removing from pan. Serve with strawberry topping and/or fresh berries, if desired.