Strawberry Angel Food Cake
Ingredients: Buttercream icing 1/2 lb fresh strawberries, cleaned and halved Whites of 11 eggs, room temperature 1 cup granulate...
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Ingredients:
- Buttercream icing
- 1/2 lb fresh strawberries, cleaned and halved
- Whites of 11 eggs, room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 1/8 cups confectioner’s sugar, sifted
- 1 1/2 teaspoons cream of tartar
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
Procedure:
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine egg whites, cream of tartar, vanilla extract, and salt. Beat using an electric mixer.
- Gradually add the granulated sugar and continue beating until soft peak forms (stiff). Set aside.
- In a separate bowl, combine flour and confectioner’s sugar and mix well.
- Fold-in the flour and sugar mixture with the egg white mixture.
- Transfer to a tube pan and bake for 35 to 40 minutes or until it passes the toothpick test.
- Remove from the oven and turn the pan upside down. This will prevent the cake from deflating.
- Let cool and transfer to a serving plate.
- Top lightly with buttercream icing and fresh strawberries.
- Serve. Share and enjoy!