Air Fryer Angel Food Cake

A simple and beautiful layered cake topped with strawberries and cream, made right in the air fryer!

Servings

Calories 95kcal

Author Sara

To prepare first layer of cake, beat eggs and sugar on high for 6 minutes.
Add vanilla, flour, baking soda and cream of tartar and mix on medium for 1 minute.
Pour batter into your greased air fryer cake pan.
Bake at 325º Fahrenheit for 15 minutes.
Cool and flip cake onto a plate.
Repeat for additional layer.
Top first layer with half of the container of Cool Whip.
Place second cake layer on top of first.
Spread the remaining Cool Whip on top of the cake.
Evenly distribute strawberries for garnish.

Precision in Beating: Ensure the eggs and sugar are beaten for the full 6 minutes on high speed to achieve the desired light and airy texture characteristic of angel food cake. This step is crucial for creating the fluffy base of the cake.
Gentle Folding Technique: When incorporating the dry ingredients into the egg mixture, use a gentle folding motion to maintain the airiness of the batter. Overmixing can deflate the batter and result in a denser cake texture, so aim to mix until just combined.
Cooling and Assembly: Allow the cake layers to cool completely before assembling the cake to prevent the Cool Whip from melting and losing its shape. Additionally, when assembling the cake, ensure even distribution of the whipped topping and sliced strawberries between the layers for a balanced and visually appealing presentation.