Sunday, May 11, 2008

Angel food cake with strawberries and Hagen Daz

R brought home 2 quarts of strawberries today. Rather than have the store bought little short cakes I made angel food cake from scratch. I love this cake. Once you make it you'll never eat a store bought angel food cake again.

Angel Food Cake Recipe

1 C sifted cake flour

1 1/2 C sugar

1 1/2 C egg whites (10-12 medium size eggs)

1/4 t salt

1 1/2 t cream of tartar

1/2 t almond extract

1 1/2 t vanilla extract

Sift flour and 3/4 C of sugar together. Beat egg whites with salt and cream of tartar in large bowl using high speed setting on mixer, until light and fluffy. Sprinkle remaining 3/4 C sugar over egg whites, 2 T at a tine, beating thoroughly after each addition. Continue beating until stiff peaks form. Fold in extracts. Sift dry ingredients, 2 T at a time, over beaten egg whites. Fold in gently but thoroughly with a wire whip or rubber spatula. I cut a piece of wax paper exactly the size of the bottom of pan. Place in pan before pouring batter into pan. Pour batter into ungreased tube pan. Bake in preheated 350 degree oven for 40 to 50 minutes or until crust is golden brown and cracks are dry. Invert pan immediately. Cool cake in upside down pan for 1 hour.

After the cake is cool, place pan right side up. Run a knife between the cake and pan to make removal easier. Place plate on top of pan and invert the pan and plate. Lift the outer pan from the cake leaving the tube part and cake. Place a knife between waxpaper and pan bottom loosening the cake. The cake should fall onto the plate with the waxpaper still attached. Peel the waxpaper from the cake.

Now time to eat. Add a couple scoops of vanilla ice cream. Add some sliced starwberries. Enjoy.

Oops...I forgot to take a photo. Take my word for it. It was delicious and looked good too. I fibbed...found a photo.