I was excited to see strawberries back in the grocery store this week and I just had to make a strawberry dessert. I decided to try out homemade angel food cake instead of shortcake. The strawberries are a perfect complement to the sweetness of the cake.
Angel Food Cake
Yields 10 servings
- 6 room-temperature eggs*
- 3/4 teaspoon cream of tartar
- pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons powdered sugar
- 1/2 cup flour
Preheat the oven to 350 degrees. Separate the eggs. Place the egg whites in a mixer bowl with the cream of tartar, salt and the vanilla and almond extracts. Beat on high. Gradually add the granulated sugar. Once stiff peaks are formed, turn off the mixer. Sift together the powdered sugar and flour. Fold the flour mixture into the eggs whites, 1/4 cup at a time. Spoon the mixture into an ungreased bundt pan. Bake for 40 to 45 minutes until the cake is browned on top and springs back when touched. Invert the cake pan immediately after removing the cake from the oven.
*Tip: The egg whites will whip up much better if the eggs are at room temperature.
If you’re feeling sinful, drizzle a little homemade chocolate sauce over the dessert.
Easy Homemade Chocolate Sauce
- Chocolate (such as chocolate chips or a chocolate bar chopped into small pieces)
- Milk, half and half or heavy cream
- Pinch of salt
- Vanilla extract
In a small saucepan over low heat, mix together equal parts of chocolate and milk or cream (e.g. half cup of chocolate chips and half cup of milk). Stir frequently until the chocolate is melted. Add a pinch of salt and a splash of vanilla.