Angel Food Cake with Strawberries and Lemon Cream

By The Canadian Living Test Kitchen

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Angel Food Cake with Strawberries and Lemon Cream

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	243243 cal
pro	5 g5g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	37 g37g carb
fibre	2 g2g fibre
chol	27 mg27mg chol
sodium	154 mg154mg sodium
potassium	209 mg209mg potassium
% RDI:	-
calcium	33 calcium
iron	88 iron
vit A	88 vit A
vit C	5555 vit C
folate	1212 folate

Classic angel food cake dressed up with strawberries and cream celebrates both the season and any special occasion.

Ingredients

1-1/4 1-1/4cups cupssifted cake and pastry flour
1-1/4 cups granulated sugar 1-1/4 1-1/4cups cupsgranulated sugar
1-1/2 cups egg whites , (10-12)1-1/2 1-1/2cups cupsegg whiteegg whites, (10-12)
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cream of tartar 1 1tsp tspcream of tartar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
Filling:
1 tsp gelatin 1 1tsp tspgelatin
1 cup whipping cream 1 1cup cupwhipping cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/4 cup sour cream 1/4 1/4cup cupsour cream
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
1/4 cup sweet sherry , (optional)1/4 1/4cup cupsweet sherry, (optional)
4 cups sliced hulled Strawberries 4 4cups cupssliced hulled Strawberries

Preparation

Into bowl, sift flour with 1/2 cup (125 mL) of the sugar; sift again into separate bowl. Set aside.

In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. One quarter at a time, sift flour mixture over top, gently folding in each addition until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

Bake in 350°F (180°C) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan.

Filling: In small saucepan, sprinkle gelatin over 2 tbsp (25 mL) cold water; let stand for 5 minutes. Heat over medium-low heat, stirring, until gelatin is melted.

Meanwhile, in bowl, whip cream with sugar; fold in sour cream and lemon rind. Fold in gelatin mixture.

Invert cake onto platter. Using long serrated knife, cut in half horizontally. Brush cut side of bottom half with 2 tbsp (25 mL) of the sherry (if using); spread with half of the cream mixture and top with half of the berries. Replace top layer of cake. Brush with remaining sherry; spread with remaining cream and berries. Refrigerate until cream is set, about 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)

Source : Canadian Living Magazine: July 2009