"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Strawberry Angel Food Layer Cake Recipe

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This recipe for Strawberry Angel Food Layer Cake, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Markie Miller
Added: Friday, April 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup(s) cake flour (not self-rising)
2/3 cup(s) confectioners' sugar
8 large egg whites
1/4 teaspoon(s) salt
2/3 cup(s) granulated sugar
2 tablespoon(s) sugar
2 teaspoon(s) vanilla extract
1 container(s) (1-pound) strawberries
1 cup(s) heavy cream, substitute whipping cream

Directions:
Directions:
Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Min
Personal Notes:
Personal Notes:
Nutritional Information
(per serving)

Calories 285
Total Fat 11g
Saturated Fat 7g
Cholesterol 41mg
Sodium 140mg
Total Carbohydrate 41g
Dietary Fiber 1g
Sugars --
Protein 5g
Calcium --

 

 

 

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