Strawberry Topped Angel Food Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups egg whites (10-12 large eggs)
• 1 1/2 cups sifted powdered sugar
• 1 cup sifted cake flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla
• 1 cup sugar

Recipe

• 1 in a very large mixing bowl bring egg whites to room temperature.
• 2 meanwhile, sift the powdered sugar and flour together 3 times and set aside.
• 3 add cream of tartar and vanilla to egg whites.
• 4 beat with an electric mixer (i use my ka stand mixer) on medium to high speed until soft peaks form (tips curl).
• 5 gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up).
• 6 sift about one-fourth of the flour/powdered sugar mixture over the egg mixture, then fold in gently.
• 7 repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
• 8 gently pour the batter evenly into an ungreased 10-inch tube pan.
• 9 gently cut through the cake batter with a knife.
• 10 bake on the lowest rack in a 350°f oven for 40-45 minutes or until the top springs back when lightly touched.
• 11 immediately invert the cake in the pan and cool completely.
• 12 using a knife, loosen the sides of the cake from the pan, don’t forget to cut around the center hole.
• 13 then carefully cover the pan with a large plate and invert the pan onto the plate.
• 14 serves 12.
• 15 recipe from: bh& g- old fashioned baking.