Keywords
Search:

Angel Food Cake with Strawberries and Lemon Cream

By The Canadian Living Test Kitchen

Tested till perfect

85 people added this to their Recipe Box
Bookmarks
Angel Food Cake with Strawberries and Lemon Cream

This recipe makes 12 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving: about -
cal 243
pro 5 g
total fat 8 g
sat. fat 5 g
carb 37 g
fibre 2 g
chol 27 mg
sodium 154 mg
potassium 209 mg
% RDI: -
calcium 3
iron 8
vit A 8
vit C 55
folate 12

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

Ingredients

  • 1-1/4 cups sifted cake and pastry flour
  • 1-1/4 cups granulated sugar
  • 1-1/2 cups egg whites, (10-12)
  • 1 tbsp lemon juice
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • Filling:
  • 1 tsp gelatin
  • 1 cup whipping cream
  • 2 tbsp granulated sugar
  • 1/4 cup sour cream
  • 1 tsp finely grated lemon rind
  • 1/4 cup sweet sherry, (optional)
  • 4 cups sliced 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

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.