Angel Food Cake with Strawberries & Cream
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- Angel Food Cake
- white vinegar
- 1 cup cake flour
- 1-1/2 cups Schnucks granulated sugar, divided
- 1-1/2 cups Schnucks large egg whites (about 12 whites), at room temperature
- 1-1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1-1/2 teaspoons Schnucks pure vanilla extract
- Sliced Strawberries
- 2 packages (16 ounces each) fresh strawberries, hulled and sliced
- ¼ cup Schnucks granulated sugar
- Chantilly Cream
- 1 pint (2 cups) 40% whipping cream
- 3 tablespoons Schnucks granulated sugar
- 1½ teaspoons Schnucks pure vanilla extract
- Prepare Angel Food Cake: Preheat oven to 350°F. Dampen paper towel with vinegar; wipe mixing bowl, beaters and rubber spatula with vinegar. Wipe dry with clean paper towel.
- In medium bowl, with whisk, stir flour and 3/4 cup sugar until no lumps of flour remain. In prepared mixing bowl, add egg whites, cream of tartar, salt and vanilla. With mixer at medium speed, with whisk attachment if available, beat about 2 minutes or until eggs appear foamy. Increase speed to medium-high; beat until soft peaks form when beaters are lifted. Reduce speed to medium. Gradually sprinkle in remaining 3/4 cup sugar, 2 tablespoons at a time, until eggs whites stand in stiff peaks when beaters are lifted.
- Sift flour mixture, about a third at a time, over egg whites, then fold with rubber spatula just until flour mixture disappears after each addition. Do not overmix. Pour batter into ungreased aluminum 9- or 10-inch angel food cake pan. Gently draw a thin spatula vertically through batter to burst any large air pockets and evenly distribute the batter so that it is level and touches side of pan.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Immediately invert cake in its pan on an upside-down metal funnel to cool completely. (Or, place kitchen towel over neck of room-temperature glass bottle. Invert cake onto bottle neck to cool.)
- Meanwhile, prepare Sliced Strawberries: In large bowl, with rubber spatula, gently stir strawberries with sugar until sugar dissolves. Strawberries can be prepared up to 4 hours ahead; cover and refrigerate until ready to use.
- Prepare Chantilly Cream: In medium bowl, beat cream, sugar and vanilla until soft peaks form. Cream can be prepared up to 1 day ahead.
- Run a small, sharp knife around edge of pan to loosen cake. Pull the tube up to lift the cake from side of pan. Slide knife between cake and pan to detach from bottom of pan; run knife around center tube to release cake. Invert cake onto cake plate. Gently slice cake with serrated knife, then serve topped with strawberries and Chantilly Cream.
about 358 calories, 16 g total fat (11 g saturated), 67 mg cholesterol, 109 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein
