Neapolitan Angel Food Cake Recipe

Welcome to a delightful new baking adventure! Our Neapolitan Angel Food Cake is an extraordinary treat that celebrates the timeless joy of family gatherings and the artistry of home baking. Imagine the harmonious blend of chocolate, vanilla, and strawberry flavors dancing delicately on your palate while you enjoy meaningful moments with loved ones. This cake, with its light and airy texture, is not just a dessert—it’s a testament to shared memories and the beauty of handcrafted confections.

Recipe Summary

Ingredients

• 1 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, room temperature
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/4 cup strawberry puree
• Optional: Red food coloring
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan.
2. In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy.
4. Gradually add the remaining 1 cup of granulated sugar, a few tablespoons at a time, beating continuously until stiff, glossy peaks form. Stir in the vanilla extract.
5. Gently fold in the flour mixture, a little at a time, until just incorporated.
6. Divide the batter evenly into three separate bowls.
7. To the first bowl, gently fold in the unsweetened cocoa powder until well mixed, to create the chocolate layer.
8. To the second bowl, add the strawberry puree (and a few drops of red food coloring if desired) and gently fold until combined.
9. Leave the batter in the third bowl plain for the vanilla layer.
10. Spoon the chocolate batter into an ungreased angel food cake pan, followed by the vanilla batter, and finally the strawberry batter. Smooth the tops gently with a spatula.
11. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
12. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely upside down in the pan to prevent it from collapsing.
13. Once cooled, run a knife around the edges to loosen the cake and remove it from the pan. Dust with powdered sugar before serving.

Helpful Tips

• Ensure your egg whites are at room temperature for the best volume.
• Divide your batter with care to maintain the distinct layers in the cake.
• If you don’t have a strawberry puree, you can use strawberry jam or preserve with the seeds strained out.

Storage Instructions

Store leftover Neapolitan Angel Food Cake in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as this can cause the cake to become dense. Alternatively, freeze in a sealed container for up to 2 months. Thaw at room temperature before serving.

Pairings

This cake pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. For beverages, consider serving with a chilled glass of strawberry lemonade or a hot cup of herbal tea.

Thank you for embarking on this sweet journey with us! We hope your Neapolitan Angel Food Cake brings as much joy to your table as it has to ours. Share your creations with us using #ZynahzRecipes and tag Zynahz on Instagram. Don’t forget to leave your feedback on our website, https://www.zynahz.com/, and subscribe to our newsletter for the latest updates. Follow us on social media for more family-friendly recipes and baking tips. Happy baking!