Angel Food Cake with Strawberry Topping
PREP TIME: 20 min
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COOK TIME: 40 min
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YIELD: 12 to 16 servings |
INGREDIENTS:
| 1 3/4 cups sugar divided | 1 tsp. vanilla extract |
| 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour | 1 tsp. almond extract |
| 1/4 tsp. salt | 1/3 cup water |
| 1 1/2 cups egg whites (11 to 12 large eggs) | 1 (11.75 oz.) jar Smucker's® Strawberry Flavored Topping |
| 1 1/2 tsps. cream of tartar | Fresh blueberries and raspberries |
- 1 3/4 cups sugar, divided
- 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/4 teaspoon salt
- 1 1/2 cups egg whites, (11 to 12 large eggs)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup water
- 1 (11.75 oz.) jar Smucker's® Strawberry Flavored Topping (optional)
- Fresh blueberries and raspberries (optional)
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PREPARATION DIRECTIONS:
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1.
ADJUST rack to lower third of oven. Heat oven to 375ºF. Combine 3/4 cup sugar, flour and salt, sifting three times to blend thoroughly.
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2.
BEAT egg whites, cream of tartar, vanilla and almond extract in large clean bowl with electric mixer on medium speed until foamy. Gradually add remaining 1 cup sugar and continue beating until stiff peaks form.
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3.
FOLD flour mixture and water into the egg whites. Spread batter evenly in 10-inch tube pan. Bake 37 to 40 minutes or until toothpick inserted in center of cake comes out clean. Invert cake pan onto a bottle and cool completely before removing from pan. Serve with strawberry topping and/or fresh berries, if desired.
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