My sister's chickens are working overtime. And I get to benefit from all of that hard work they put in every day. But there's only so many eggs you can eat at one time, unless you make a quiche. Or......something more delicious with sugar. Since I had a plan for the egg yolks that went with these egg whites, I decided cake was definitely the way to go. This cake is super soft, smells divine, and works really well with the lemon whipped cream. Plus, it's light and cool for summer.
Note: I was lazy. I decided not to make layers. I just glopped the lemon cream and strawberries on top. And it was still delicious.
Angel Food Cake with Lemon Cream and Strawberries
Adapted from Nordicware
Cake:
1 cup sifted cake flour
3 cups powdered sugar, divided use
12 egg whites
1½ teaspoons cream of tartar
¼ teaspoon kosher salt
¾ teaspoon vanilla extract
¾ teaspoon almond extract
Lemon Cream:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 cups fresh strawberries
Lemon twists, for garnish
Heat oven to 375°F.
In a medium bowl, sift flour and 1½ cups powdered sugar together; set aside.
In a large bowl, beat egg whites with cream of tartar, salt, vanilla extract, and almond extract until soft peaks form. Gradually add remaining 1½ cups powdered sugar, beating until stiff peaks form. Sift ¼ of the flour mixture over the egg whites; fold in. Repeat, sifting and folding ¼ of the flour mixture at a time, until all flour mixture has been folded in. Pour into an ungreased 10-inch tube pan.
Bake for 35 to 40 minutes, until golden brown and cracks are dry. Immediately invert pan. Cool completely. Remove cake from pan. Slice in half horizontally. Set aside.
In a medium bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Fold in lemon peel and juice. Spread whipped cream over layers and sprinkle with berries. Garnish with lemon twists and berries.
Makes 12 to 16 servings
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