I can't remember the first time I had this cake. But I remember thinking it was dangerously delicious. My Mom made this for every birthday since...once again I can't remember! It has become my traditional birthday cake. Since I have had to make it myself I appreciate my Mom so much for all the times she made this for me. I have the best Mom!
THE CAKE...
ANGEL Food Cake
| Set one dozen eggs on counter for 30 minutes. They whip up better when they are closer to room temperature. Be careful to keep all egg yolks out when you separate so it will whip up better. Move oven rack to lowest position. Heat oven to 375ºF. | |
| Sift powdered sugar and flour together 3 times; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar,tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat. | |
| Lightly sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula. | |
| Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan. |
I made the cake the night before.
Whip 1 pint heavy whipping cream adding about 1/2 C. brown sugar as you beat it. If you beat it too long you will have butter. You want it to form soft peaks.
When cake is cool, hollow out a "tunnel" around the inside of the cake (as shown in picture below).
Break or cut removed cake into small pieces.
Mix together 1 1/2 C. sliced strawberries and 1/2 of whipped cream with broken cake pieces.
Fill tunnel and center of cake with this mixture.
Use remaining whipped cream to frost the cake. Decorate with strawberries. Refrigerate until serving.
1 comment:
Yum! My mom always makes me angel food cake with a strawberry glaze. I may have to try this!
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