Still have lots of strawberries left? How about a great low-fat dessert? I think most times when we have Strawberry Shortcake, we have the whipped cream and the strawberries, but just buy the angel food cake at the store. Well, today I decided to try my hand at making my own angel food cake. Why not? (Besides, if many of you are like me. . .a couple of weeks ago eggs were on sale for .88 at Fresh Market and I STOCKED UP!! So, I have a plethera of eggs in my fridge and this certainly calls for them!)
1 1/2 c. egg whites (10-12 large)
1 1/2 c sifted powdered sugar
1 c. sifted cake flour or all-purpose flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 c. granulated sugar
In an extra large mixing bowl, let egg whites sit at room temperature for about 30 minutes. Meanwhile, sift the powdered sugar and flour together 3 times and set aside.
Add cream of tartar and vanilla to egg whites and beat with an electric mixer on medium speed until soft peaks form. (The peaks will curl when the beaters are lifted from the mixture).
Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. (The peaks will stand straight up when the beaters are lifted from the mixture).
Sift about 1/4 of the dry mixture over the beaten egg whites. Fold in gently. Repeat, folding in remaining dry ingredients by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through the batter to remove any air pockets.
Bake on lowest rack in a 350 degree oven for 40-45 minutes or until top springs back with lightly touched. Immediately invert cake, but leave in the pan. Let cool thoroughly. Loosen the sides of the cake from the pan and remove from pan.
Whipped topping- .88
Strawberries - .75 (depending on store)
And, now, the only question is. . . . what in the world do we do with all those egg yolks??? I hate to let things go to waste, so I've been looking up recipes for things requiring egg yolks. I have found one I want to try which I will post tomorrow. Stay tuned. . . :)
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