angel food cake with strawberries and whipped cream

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Hi! What’s up with you guys? I’ve been gardening, hanging out with my new chickens and working. Yesterday Alex and I went strawberry picking at a farm near our house. It was hot! 

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We picked about seven pounds of them. My favorite thing to do is eat strawberries with angel food cake and whipped cream. 

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I posted about angel food cake before, but it was a bunch of years ago. Let’s refresh our memories, huh?

Angel Food Cake
Adapted from the Joy of Cooking
1 1/2 c sugar
1 c rice flour mix
1/4 t xanthan gum
1/2 t salt
1 1/2 c egg whites (about 10), room temperature
1 T water
1 T lemon juice
1 t cream of tartar
1 t vanilla
1 t almond extract

Preheat oven to 350. Sift together the rice flour, xanthan gum, salt, and 3/4 cup of sugar and set aside. Combine egg whites, water, lemon juice, cream of tartar, vanilla and almond extract and beat at medium-high speed until the mixture increases 4-5 times in size and holds a very soft shape when the beaters are lifted. Beat in the rest of the sugar, a tablespoon at a time, while mixing on medium high speed until almost stiff. Sprinkle the flour over and fold in, then spread batter in a 10 inch tube pan and bake 35 minutes. As soon as the cake comes out of the oven, turn the pan upside down to cool. 

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For the strawberries, hull them and cut them in half. Toss with a tablespoon of sugar or so, let sit for a while so the juices come out. If you’re allergic to raw fruit like I am, stick the strawberries in the microwave for a minute or two. 

To make whipped cream, I usually use a Blender Bottle. Put in about a cup of whipped cream and about a tablespoon of sugar and a splash of vanilla or rum, and shake until thick. Don’t shake too much or you’ll have butter. 

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