368 | Calories |
19g | Fat |
43g | Carbs |
8g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
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Amount per serving | |
Calories | 368 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 12g | 61% |
Cholesterol 41mg | 14% |
Sodium 234mg | 10% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 1g | 4% |
Total Sugars 34g | |
Protein 8g | |
Vitamin C 26mg | 129% |
Calcium 72mg | 6% |
Iron 1mg | 4% |
Potassium 276mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Naturally sweet berries mounded high on an airy angel food cake with an “almost weightless” cream cheese topping—now that's a summer cake that'll get everyone talking!
There's no need to buy cake flour to make this light and fluffy confection. Our recipe transforms regular all-purpose flour with cornstarch, saving you a last-minute trip to the supermarket.
For Cake Batter:
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 cups sugar, divided
1/4 teaspoon kosher salt
12 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
For the Filling:
2 (8-ounce) packages cream cheese, softened
1/3 cup sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
For the Topping:
1 cup strawberries, chopped
2 cups whole strawberries
2 teaspoons confectioners' sugar, optional
Make Cake Batter
Gather the ingredients.
The Spruce / Diana Chistruga-
Preheat oven to 350 F. Whisk together flour, cornstarch, 1/2 cup sugar, and salt. Sift flour mixture using a fine mesh sieve.
The Spruce / Diana Chistruga Place egg whites, cream of tartar, and extracts in a deep bowl. Using an electric mixer, beat on high speed until soft peaks form, about 1 minute. Add remaining sugar, 2 tablespoons at a time, and beat until stiff peaks form, about 2 minutes.
The Spruce / Diana ChistrugaSprinkle 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
The Spruce / Diana ChistrugaSpoon batter into an ungreased 10-inch tube pan with a removable base, spreading evenly. Break air pockets by cutting through batter with a knife.
The Spruce / Diana ChistrugaBake 50 minutes, until cake springs back when lightly touched. Invert pan to a wire rack to cool completely.
The Spruce / Diana ChistrugaLoosen cake from sides of pan and middle insert by running a knife around. Invert cake onto a plate. Loosen base of cake pan by running a knife between base and cake.
The Spruce / Diana Chistruga
Make the Filling
Gather the ingredients.
The Spruce / Diana ChistrugaCombine cream cheese and condensed milk in a large bowl. Beat with an electric mixer at high speed 1 minute.
The Spruce / Diana ChistrugaFold in whipped topping.
Assemble the Cake
Gather the topping ingredients.
The Spruce / Diana ChistrugaCut cake in half crosswise. Spread cream cheese mixture over bottom cake layer and top with the chopped berries.
The Spruce / Diana ChistrugaPlace other cake half on top, then spread remaining cream cheese mixture.
The Spruce / Diana ChistrugaPlace largest strawberry in center of hole. It will act as a base for remaining strawberries.
The Spruce / Diana ChistrugaMound remaining whole strawberries on top and sprinkle with confectioners' sugar.
The Spruce / Diana Chistruga
Tip
- Separate egg yolks from the whites when cold, but let the whites stand 30 minutes before beating for peak volume.
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