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Angel Food Cake with Strawberry Sauce:
guest32 wants to cook this
- 1 cup cake flour
- 1 1/2 cup super fine sugar
- 12 egg whites
- 1 tsp cream of tartar
- 1 tsp salt
- 1 tsp almond extract (or vanilla or orange)
- For Sauce:
- 1 cup sugar
- 2 cups water
- 1 tbsp strawberry jam (or raspberry)
Sift together the flour, salt, and half the sugar. If you were unable to find superfine sugar at the grocery store, it’s no big deal. Just spin it in the food processor first. Set this mixture aside.
Crack your twelve eggs and discard (or save for something else) the egg yolks, keeping the whites. Use a hand whisk to incorporate your cream of tartar and your extract. Whisk with your hand for a minute or two, then switch to the electric mixer with the whisk attachment. Beat for about five minutes, or until the yolks have gotten really foamy and pretty stiff. At this point in the process Marin thought it looked so much like soap she pretended she was taking a bath next to it. So when your child sous chef sees a bubble bath, it’s time to start adding sugar.
Add in the other half of the sugar just a little at a time. Remember, you want this mixture to be really stiff, so keep beating until all the sugar is incorporated and it can hold a nice peak. Then, using a rubber spatula, slowly add the flour mixture in.
When the flour is completely incorporated, pour (gently) into a bundt pan. Bake at 350 for 35 minutes.
Let cool one hour in the pan before you serve it.
For Sauce:
Bring water and sugar to a light boil. Reduce heat to a simmer and chop in the strawberries. Once all of your strawberries are in, add in jam and let it melt. Bring the whole mixture to a boil, then cool. Place in a bowl/your serving dish and let rest in the fridge for at least one hour.
Drizzle over angel food cake and serve.
Crack your twelve eggs and discard (or save for something else) the egg yolks, keeping the whites. Use a hand whisk to incorporate your cream of tartar and your extract. Whisk with your hand for a minute or two, then switch to the electric mixer with the whisk attachment. Beat for about five minutes, or until the yolks have gotten really foamy and pretty stiff. At this point in the process Marin thought it looked so much like soap she pretended she was taking a bath next to it. So when your child sous chef sees a bubble bath, it’s time to start adding sugar.
Add in the other half of the sugar just a little at a time. Remember, you want this mixture to be really stiff, so keep beating until all the sugar is incorporated and it can hold a nice peak. Then, using a rubber spatula, slowly add the flour mixture in.
When the flour is completely incorporated, pour (gently) into a bundt pan. Bake at 350 for 35 minutes.
Let cool one hour in the pan before you serve it.
For Sauce:
Bring water and sugar to a light boil. Reduce heat to a simmer and chop in the strawberries. Once all of your strawberries are in, add in jam and let it melt. Bring the whole mixture to a boil, then cool. Place in a bowl/your serving dish and let rest in the fridge for at least one hour.
Drizzle over angel food cake and serve.
