Strawberry Angel Food Cake Recipe
with Devonshire Cream

1 1/2 cups 1 cup 2 large cups 2 tsp 3/4 tsp 2 tsp 1/2 cup 1tsp 1 cup 1 cup 1/4 cup 2 tsp

Sugar Cake Flour Egg Whites (about 15 at room temp) Cream of Tartar Salt Vanilla extract Cold Water Unflavored gelatin Sour cream Whipping cream Sugar Vanilla extract

Fresh sliced strawberries
Devonshire Cream

Oven Temp ~ 350°        Cake Baking Time ~ 50 Min. Pan Type ~ 10 inch tube pan

Preheat oven.

Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased pan.

Bake until cake is brown and crusty on top and tester inserted near center comes out clean. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

DEVONSHIRE CREAM

Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.

Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)