I like strawberries in the summertime from the garden only. I’m not a fan of the huge berries from down south that just don’t have the sweetness that the pnw strawberries have. It’s a HUGE difference! I was able to pick a quart of berries from the garden on Monday and decided to make an Angel Food Cake to go with them for dessert on Memorial Day. 🙂
Trust me- use Cake flour, not regular. You’ll get that light Cake that Angel Food Cake is known for!
Once the egg whites are at a medium peak, just add in the flour mixture a teeny bit at a time, folding gently.
1¾ cups sugar
¼ teaspoon salt
1 cup cake flour
12 egg whites, room temperature
⅓ cup warm water
1 teaspoon vanilla
1½ teaspoons cream of tartar
Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
Preheat oven to 350 degrees F.
Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.
Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.
Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.
Invert cake pan and cool upside down (cake remaining in pan) until completely cooled.
Once cooled, and carefully remove from pan, carefully scraping edges from sides.