Angel Food Cake with Macerated Strawberries

 Angel Food Cake with Macerated Strawberries and Cream



Angel Food Cake


2 cups sifted superfine sugar

1 1/3 cups sifted cake flour

1 1/2 cups egg whites, at room temperature (10 to 12 eggs)

1/2 teaspoon sea salt

1 1/2 teaspoons cream of tartar

3/4 teaspoon vanilla extract

Zest from 2 lemons (about 1 1/2 teaspoons)


Heat the oven to 350 degrees F.

Add 1/2 cup of the sugar and the flour to a fine mesh strainer set over a bowl. Sift then repeat 3 more times.

Add the egg whites, salt and cream of tarter to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the egg whites make firm peaks, 1 to 2 minutes.

Turn the mixer to medium speed then slowly sprinkle in the remaining 1 and 1/2 cups of sugar. Continue to beat until the egg whites are thick and shiny, 3 to 4 minutes. Add the vanilla and lemon zest then whisk another minute.

Switch to a rubber spatula then sift about 1/4 of the flour mixture over the egg whites and fold it into the eggs. Repeat this process, by sifting and folding another 1/4 of the flour mixture until all of the flour is incorporated.

Spoon the batter into an ungreased 10-inch tube pan and smooth the top. Bake until the cake springs back when lightly touched, 35 to 40 minutes. Remove the cake from the oven and turn the pan upside down and place on a cooling rack until cool.

 


Macerated Strawberries


1 lb. fresh strawberries hulled and cut in half

2 Tbs. granulated sugar

1  1/2 cups dry red wine or Port


Place cut strawberries in a mixing bowl.  Sprinkle with the sugar and stir to coat.

Add the red wine and let macerate in the refrigerator for 30-45 minutes.


Spoon berries over Angel food cake and top with whip cream.



Recipe courtesy of: Leslie Dabney, The Vineyard Mom

@thevineyardmom on IG and Tik Tok





 



 

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