• Yield: Serves 16

  • Time: 20 minutes prep, 3 hours total

Cake for breakfast is a thing, in case you didn’t know, and one of the best kinds to eat in the morning is angel food cake. It’s light, delicate and sponge-like, making it an ideal vehicle for loads of fresh fruit. Fruit=breakfast, therefore this cake=breakfast. It’s simple math! This recipe calls for strawberries that marinate in sweet sugar and flavorful vanilla bean paste—there’s your fruit! The first time I made angel food cake, I was so proud of myself. Yes, it does require a lot of egg whites, but you can use the leftover yolks in shortbread, Hollandaise sauce or pudding. Or scramble them and eat them for breakfast with your cake.          


  • 2 cups granulated sugar

  • 1 cup all-purpose flour

  • 1/4 teaspoon table salt

  • 1 1/2 cups egg whites, at room temperature (from 13 large eggs)

  • 2 teaspoons vanilla bean paste

  • 1 1/2 teaspoons fresh lemon juice

  • 1 teaspoon cream of tartar


  • 1 1/2 cups heavy cream

  • 3 tablespoons granulated sugar

  • 1 teaspoon vanilla bean paste


  • 1 quart fresh strawberries, quartered

  • 2 tablespoons granulated sugar

  • 1 teaspoon vanilla bean paste

  • Fresh mint leaves

Siriously Delicious book cover Siriously Delicious by Siri Daly


1. Preheat the oven to 350°F. Process the sugar, flour, and salt in a food processor until the mixture is thoroughly combined and the sugar is finely ground, about 1 minute. Set aside.

2. Beat the egg whites in a stand mixer fitted with a whisk attachment  on medium speed until foamy, about 1 minute. Add the vanilla bean paste, lemon juice, and cream of tartar, and beat until incorporated. Increase the speed to medium-high, and beat until stiff peaks form,  2 to 3 minutes. Gently fold in the sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Spread the batter evenly in an ungreased 10-inch tube pan (make sure the opening in the tube is large enough to fit over a long-neck bottle) or angel food cake pan.

3. Bake until a wooden pick inserted into the center comes out clean,  38 to 40 minutes. Invert the pan over a wide-based, long-neck glass bottle, fitting the tube over the neck. (This will keep the cake from deflating as it cools.) Cool completely, about 2 hours.

4. Meanwhile, Make the Vanilla Bean Whipped Cream and Vanilla Strawberries: Beat the heavy cream with an electric mixer on medium speed until foamy. With the mixer running, gradually add the granulated sugar and vanilla bean paste. Increase the speed to medium-high, and beat until medium peaks form, 1 to 2 minutes. Chill until ready to serve.

5. For the Vanilla Strawberries, stir together the fresh strawberries, granulated sugar, and vanilla bean paste. Let stand at least 15 minutes, then chill until ready to serve.

6. Loosen the cake from the sides of the pan using a narrow metal spatula, and invert the cake onto a platter. Top with the Vanilla Bean Whipped Cream and serve with the Vanilla Strawberries sprinkled with some fresh mint leaves, if you like.


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Recipe excerpted from Siriously Delicious by Siri Daly. Copyright 2018 Oxmoor House.