Wednesday, June 12, 2013

A VERY Delicious Strawberry Angel Food Cake


Hey all! I promised I would share the recipe for my mother's birthday cake and here it is! 

What You Need:

  • 1 cup cake flower (spooned and leveled) - click link for all purpose flour equivalent 
  • 1/2 teaspoon Salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract

How to Make the Angel Food Cake

Preheat your oven to 350°.  

Sift flour and salt together into a bowl and set aside.  

With a mixer, beat egg whites on medium-high until foamy, about 1 minute.  Add cream of tartar; beat until soft peaks form.  Continue to beat, gradually adding sugar; beat until stiff peaks form, or about 2 minutes.  Add vanilla and beat to combine.

Gently transfer egg-white mixture to a large,wide bowl. In four batchessift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top.  Cut a knife or small spatula through batter to release air bubbles.  Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.  Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold.  Use knife to release cake from bottom of pan, and remove.

For the frosting, I used your regular whipped cream to top the entire cake and covered it with freshly cut, large strawberries.  

Serve and enjoy!

Original Recipe: Here 



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