Angel Food Cake With Strawberries & Whipped Cream

• portioner: 12 servings

Ingredienser

1 cup cake flour

1 1/2 cups granulated sugar, plus 2 tablespoons, divided

12 large egg whites, room temperature

1 1/2 teaspoons cream of tartar

1/4 teaspoon kosher salt

3/4 cup confectioners\' sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 cups heavy cream, plus more as needed

1 tablespoon confectioners\' sugar

1 teaspoon vanilla extract

12-16 ounces fresh strawberries, washed and dried

Vejledning

Preheat oven to 375°F. Sift the cake flour and 3/4 cup plus 2 tablespoons of granulated sugar together; set aside. In a separate bowl, combine the vanilla and almond extracts; set aside.

Beat egg whites, cream of tartar, and salt until peaks form. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Remove bowl from mixer and fold in flour mixture in parts and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl.

Spoon batter into an angel food cake pan. Use a toothpick to remove any visible air pockets. Bake 30-35 minutes, or until top springs back when touched lightly with finger. Remove from oven and immediately invert pan onto a liquor bottle to cool completely.

To remove the cake from your pan, take a flat metal cake spatula and insert it perpendicular in up and down motions around the rim of the cake pan just to get the ‘crust’ away from the pan. Invert onto your serving plate, using a knife to remove the edges of the cake from the pan. Cut the cake into 3 layers.

Whip heavy cream, powdered sugar, and vanilla extract. Spread each layer with whipped cream and top with sliced fresh strawberries. Top with even more whole strawberries and serve immediately.