Angel Food Cake
If you're looking for the perfect dessert for Valentine's Day then look no further! This recipe is delicious!
Up until recently, the only Angel Food Cake that I have eaten has been from the store. It is usually dry and has to be covered with mounds of strawberries and whipped cream for it to be worth eating.
Fortunately, I stumbled across this recipe last weekend and loved it. I thought I'd share it as the perfect dessert recipe for Valentine's Day! It was soft, moist, and flavorful. Of course, I still topped mine with strawberries and whipped cream, because who wouldn't? My kids couldn't stop eating it!
And... neither could I! This recipe is from My Recipes.com.
A couple things to think about before making this recipe:
Angel Food Cake needs a lot of eggs to get that light fluffy texture.
Make sure you have at least 12 eggs to get enough egg whites.
Also, don't miss the step about gently folding in the sugar mixture to the beaten egg whites.
If you use your electric mixer on this part of the process you will lose that light & airy consistency of the egg whites.
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
How to Make It
Step 1 Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
Step 2 Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
Step 3 Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
For a topping, I simply combined freshly diced strawberries and about a tablespoon or two of sugar. I let it sit long enough for the mixture to form a strawberry syrup. Then I cut my Angel Food Cake in half and placed strawberries and whipped cream in between the two halves and on the top as well!
If you are looking for more of a strawberry sauce, I found this one below that looked good!
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