Angel Cake With Strawberries Recipe
Ingredients
| Cake flour | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Egg whites | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Heavy cream | 1 1/2 Cup (16 tbs) (To finish) | |
| Sugar | 1 Tablespoon (To finish) | |
| Vanilla | 1 Teaspoon (To finish) | |
| Box of strawberries | ||
| Sugar | 1/2 Cup (16 tbs) (For syrup) | |
| Water | 1/2 Cup (16 tbs) (For syrup) | |
| 2 tablespoons brandy, or 1 teaspoon vanilla | ||
| 8-9 inch tube pan; pastry bag and medium star tube | ||
Directions
Set oven at moderately hot (375°F).
Sift flour 3 times with 3/4 cup of the sugar.
In a large bowl, beat egg whites with salt until foamy; add cream of tartar and beat until whites stand in a stiff peak.
Add remaining sugar, 2 tablespoons at a time, beating between each addition until glossy.
Add almond extract and vanilla with last addition of sugar.
Sift flour and sugar mixture over egg whites, 1/4 cup at a time and fold in lightly with metal spoon.
Gently spoon mixture into an ungreased pan.
Level surface and draw a knife through the mixture to break any air bubbles.
Bake in preheated oven for 30-35 minutes or until cake springs back when top is pressed gently with a fingertip.
Invert pan over a wire rack to cool, making sure that top of cake does not touch rack (use a funnel or bottle as a stand if the pan has no legs).
When cold, loosen sides of cake with a spatula and turn out.
Cut in three layers with a serrated-edged knife.
Whip the cream until it holds a shape, add sugar and vanilla and continue whipping until stiff.
Spread each layer of cake with cream, reshape cake and coat completely with whipped cream.
Fill a pastry bag fitted with a star tube with remaining cream and pipe rosettes on top and sides of cake.
Decorate with a few whole, unhulled strawberries.
Hull remaining strawberries, then cut in thick slices.
For syrup, dissolve sugar in water over low heat, bring to a boil and cook 2 minutes.
Chill, stir in brandy or vanilla and pour over strawberries in a glass bowl.
Serve separately, with the angel cake.
Sift flour 3 times with 3/4 cup of the sugar.
In a large bowl, beat egg whites with salt until foamy; add cream of tartar and beat until whites stand in a stiff peak.
Add remaining sugar, 2 tablespoons at a time, beating between each addition until glossy.
Add almond extract and vanilla with last addition of sugar.
Sift flour and sugar mixture over egg whites, 1/4 cup at a time and fold in lightly with metal spoon.
Gently spoon mixture into an ungreased pan.
Level surface and draw a knife through the mixture to break any air bubbles.
Bake in preheated oven for 30-35 minutes or until cake springs back when top is pressed gently with a fingertip.
Invert pan over a wire rack to cool, making sure that top of cake does not touch rack (use a funnel or bottle as a stand if the pan has no legs).
When cold, loosen sides of cake with a spatula and turn out.
Cut in three layers with a serrated-edged knife.
Whip the cream until it holds a shape, add sugar and vanilla and continue whipping until stiff.
Spread each layer of cake with cream, reshape cake and coat completely with whipped cream.
Fill a pastry bag fitted with a star tube with remaining cream and pipe rosettes on top and sides of cake.
Decorate with a few whole, unhulled strawberries.
Hull remaining strawberries, then cut in thick slices.
For syrup, dissolve sugar in water over low heat, bring to a boil and cook 2 minutes.
Chill, stir in brandy or vanilla and pour over strawberries in a glass bowl.
Serve separately, with the angel cake.
Chef
