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Angel Cake With Strawberries

Angel Cake With Strawberries

M. Blakely

M. Blakely

Makes 1

Very beautiful, very scrumptious, & VERY easy if you use a store-bought cake to start instead of making it from scratch.

ᔥ Originally from "Grand Diplôme Cooking Course" (Vol. I)

Ingredients

  • ¾ c. flour
  • sugar
  • 1 c. egg (whites)
  • 1 tsp cream of tartar
  • ¼ tsp almond extract
  • 2-4 tsps vanilla
  • 1 ½ c. whipping cream
  • 1 box strawberries
  • ½ c. water
  • 2 tsps brandy (optional)

Instructions

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  • 1
    Save some strawberries to decorate top of cake. Hull remaining strawberries & cut into thick slices.
  • 2
    Over low heat, dissolve ½-c. sugar in water. Bring to boil; cook .
  • 3
    Chill syrup. Stir in brandy or 1-tsp. vanilla. Pour over sliced strawberries.
  • 4
    Preheat oven to 375° F.
  • 5
    Beat egg whites till foamy. Add cream of tartar & beat till stiff peaks are formed. Add ½-c. sugar, 2-tbsp. at a time, beating till glossy between each addition. Add almond extract & 1-tsp. vanilla with last addition of sugar.
  • 6
    Mix flour with ¾-c. sugar. Sprinkle over egg whites, ¼-c. at a time, folding in lightly with metal spoon.
  • 7
    Gently spoon batter into 8-9 in. tube pan. Level the top. Draw knife through batter to break up air bubbles.
  • 8
    Bake . Invert pan over wire rack to cool. (Make sure cake top doesn’t touch rack. If pan doesn’t have legs, use funnel or bottle in middle as stand.) Loosen sides with spatula & turn out when cold.
  • 9
    Cut into 3 layers with serrated knife using gently sawing motion.
  • 10
    Whip cream till it softly holds its shape. Add 1-tbsp. sugar & 1-tsp. vanilla; whip till cream is stiff.
  • 11
    Reshape cake, spreading whipped cream between each layer. Cover top & sides with whipped cream. Decorate top with whole, unhulled strawberries.
  • 12
    Served with marinated strawberries.

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