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Angelfood Cake w/Strawberries
Cummulative Rating
Servings
Serves 12
Difficulty
Easy |
Ingredients
For cake:
1 cup gf flour
3/4 cup sugar
1/2 teaspoon salt
12 egg whites
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon gf vanilla
1/4 teaspoon gf almond extract or flavoring
For strawberries:
2 large baskets of strawberries
Sugar to sprinkle
For whipping cream:
2 cartons of whipping cream
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Directions
Have ready a 10" ungreased tube pan. Pre-heat oven to 350 degrees F.
Sift together flour, sugar and salt.
In a large bowl, beat on low speed for
1 minute egg whites, water, lemon juice, cream of tartar, vanilla and almond extract. Increase mixer speed to medium setting and beat until mixture increases in volume and resembles soft foam, this should take up to 3 minutes. Foam will hold a soft shape when beaters are lifted. Gradually, on medium speed, beat in 3/4 cup sugar,
1 tablespoon at a time. When all sugar has been added, foam will hold soft, glossy peaks. Do not beat until stiff.
Sift a fine layer of flour mixture over surface of batter and fold gently with a rubber spatula until flour is almost incorporated; do not stir or mix. Repeat 7 more times until all flour mixture has been folded in.
Pour batter into pan and level top. Bake
35 to 40 minutes, or until an inserted toothpick comes out clean.
Let cool upside down for 1-1/2 hours.
Clean and slice strawberries once or twice per berry. Place in large bowl and sprinkle with sugar. Blend strawberries and sugar; cover and refrigerate.
Place whipping cream in large bowl and whip on high with electric mixer until desired consistancy.
To remove cake from pan, slide a knife along sides of pan to loosen. Let cake fall from pan.
To serve:
Slice cake, top with strawberries and whipping cream.
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Tips
This is a wonderful recipe and the cake comes out amazingly light and airy considering we used gf flour.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
Make sure your egg whites are cold. |
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