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Vanilla Bean Angel Food Cake with Roasted Strawberries

Get ready for your go-to summer dessert with a light and airy vanilla bean angel food cake and the best roasted strawberries you'll want to put on everything!
5 from 1 vote
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Servings 1 sheet cake

Ingredients
  

Angel Food Cake

  • 1 1/4 c cake flour
  • 1 1/2 c granulated sugar not organic, you want the smallest grain possible without it being powdered sugar
  • 12 egg whites at room temperature leave out over night
  • 1 tsp cream of tartar
  • 1 tbsp fresh lemon juice, about half a lemon
  • 3/4 tsp vanilla extract
  • 1 vanilla bean, scraped

Roasted Strawberries

  • 1 pint strawberries, washed, stems removed and sliced
  • 4 tbsp brown sugar
  • 4 tbsp Napastak vinegar see notes for suggestions
  • lemon zest, mint, and powdered sugar for garnish optional
  • whipped cream, for serving optional

Instructions
 

Angel Food Cake

  • Preheat oven to 350. Prepare lasagna pan with parchment lining. If using an angel food cake pan, do not spray anything in the pan. 
  • Sift together 3/4c sugar and cake flour in a bowl, set aside. 
  • Using the whisk attachment for your stand mixer or hand mixer, add your 12 egg whites and beat until foamy, about 2-3 minutes.
  • Add cream of tartar, lemon juice, vanilla extract and vanilla seeds from scraped bean. 
  • Beat until you see soft peaks. 
  • Once soft peaks form, beat in 3/4c sugar 1 tablespoon at a time until you get stiff peaks and they are glossy. 
  • Slowly sift flour and sugar mixture into egg whites, 1/4 c at a time. Gently fold the flour mixture into the eggs. Repeat until all of the flour sugar mixture has been added to the eggs.
  • Pour batter into the lasagna sheet or angel food cake. Gently tap the pan on the counter to remove any air bubbles. 
  • Bake for 40-45 minutes until the center is firm. Set aside and allow to cool while making the roasted strawberries. 

Roasted Strawberries

  • Increase oven temperature to 400. Line a baking sheet with parchment.
  • In a bowl, combine sugar, vinegar and prepared strawberries. Toss until strawberries are well coated in the sugar and vinegar. 
  • Bake 12-15 minutes, until strawberries are soft and the juices begin to form a syrup on the pan. 

Assembly

  • Remove angel food cake from the lasagna pan and place on a large platter or cut desired size slices.
  • Pour strawberries and any accumulated juices/syrup over the angel food cake. 
  • Top with lemon zest, chopped mint and powdered sugar. Serve with whipped cream. 

Notes

If you can't get your hands on the Napastak vinegar:
  • Swap the vinegar for balsamic
  • Or use a white balsamic, juice of half a lime and 1/4 tsp of cinnamon - it should taste tart but also cinnamon forward