Sunday, June 7, 2009

Strawberry Shortcake

I have always been one that just goes to the store and buys angel food cake but I have had it homemade before and it is so much better. So it kind of fits with the Strawberry theme!!!

I got this out of my Better Homes and Gardens Cookbook

1 1/2 cups egg white (10 to 12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1 1/2 teaspoons cream of tarter
1 teaspoon vanilla
1 cup sugar

1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile sift powdered sugar and flour together three times.

2. Add cream of tarter and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat folding until all the powdered sugar mixture in gone. Pour into a ungreased 10 inch tube pan (bunt cake pan) Gently cut through batter to remove air pockets.

4. Bake on the lowest rack in a 350 degree oven 40 to 45 minutes or until top springs. Immediately invert cake; cool thoroughly in pan. Loosen cake from pan and remove.

Cut up a lot of Strawberries, mix in a little sugar. Cut cake, serve strawberries on top with a little whipped cream!! Yummy!!!

We loved it!!! It really isn't that much work and tastes so much better then store bought. We give it 5 stars!!! Sorry no picture.

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