Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Angel Cake moves to Strawberryland shortly before the big annual pet talent show (Strawberry Shortcake: Pets On Parade, 1982). Angel often worries about living up to her name, which is why she is exceedingly polite, and frets about calories, even as she eats candy constantly (she claims those calories don't' count). Angel food cake is perfectly representative of her, being fat-free but still wonderfully sweet. This recipe is delicious plain, but can also be served with blueberry coulis and vanilla sauce.
Serves 8
Ingredients[]
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 cup cake flour
Directions[]
- Preheat oven to 350°F.
- Beat egg whites in a large bowl until they start to bubble and thicken.
- Add cream of tartar, still beating, until soft peaks form.
- Add sugar gradually while beating until stiff peaks form.
- Stir in vanilla, lemon juice, and salt
- Sift flour and fold into egg whites 1/4 cup at a time.
- Transfer batter to an ungreased fluted angel food cake pan.
- Smooth top.
- Using a spatula or knife, stab batter a few times to get rid of air bubbles.
- Bake 35-40 minutes until top is golden.
- Invert pan and cool 1 hour.
- To remove cake from pan, run a knife around the fluted tube and sides, then cut around bottom to release fully.
- Invert on a serving platter.
- Serve.