The purchase of a package of gorgeous organic strawberries was an easy inspiration for dessert. Strawberries and angel food cake was a common summertime dessert during my childhood. Just like old times, I hulled about a cup of strawberries, mashed them, and added a teensy bit of sugar to help bring out the juices. Unlike old times, instead of purchasing a store-baked angel food cake, I opted to make my own. After an Internet search, I opted to go with a Martha Stewart recipe for my cake. The only difference between her recipe and mine is that I decreased the amount of vanilla extract to 1 1/2 teaspoons and added in 1/2 teaspoon of almond extract. Also, rather than cracking open 12 eggs, I instead opted to use (most of) a container of egg whites. My cake didn't quite come out of the cake pan without a hitch, but despite its rustic looks, it still tasted quite delicious, particularly when slathered with fresh strawberries and a dollop of homemade whipped cream.
Angel Food Cake (printer-friendly version)
makes eight servings
1 cup cake flour (spooned and leveled)
1/4 teaspoon kosher salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1. Preheat the oven to 350 degrees.
2. Add the blade attachment to the bowl of a food processor. Pour in the sugar. Process for two minutes, or until the sugar is super-fine. Pour the sugar into a bowl and set aside.
3. Sift the flour and salt into a medium bowl. Set aside.
4. Pour the room temperature egg whites into the bowl of an electric mixer. Whip at medium-high speed until the egg whites are frothy.
5. Add in the cream of tarter and beat until soft peaks form. This should take several minutes.
6. Once soft peaks form, gradually beat in the super-fine sugar. Continue beating until stiff peaks form. This should take about three to five minutes.
7. Once soft peaks form, beat in the vanilla extract and almond extract.
8. Carefully transfer the whipped egg white mixture into a large shallow bowl.
9. Sift in the flour mixture in several batches. Gently fold in the flour mixture between each addition.
10. Once the flour is incorporated, carefully spoon the batter into an ungreased angel food cake pan. Use a knife to cut through the batter to remove any air bubbles. Use a spatula to even out the top of the batter.
11. Bake in the oven for 35-40 minutes, or until the cake is golden brown and springs back when touched.
12. Invert the pan on a wire rack and let cool for one hour.
13. After an hour, use a knife to cut around the edge and center cone of the cake pan. Gently shake the remove the cake. Use a knife to remove the bottom of the pan from the top of the cake.
14. To make a strawberry dessert, top with mashed strawberries and a healthy dollop of freshly whipped cream. Add a sprinkle of sliced almonds if you'd like a little extra crunch. Serve immediately.
(adapted from this Martha Stewart recipe)
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