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Strawberry Dream
Strawberry Dream





Print This Strawberry Angel Food Cake Recipe

Strawberry Angel Food Cake Recipe
with Devonshire Cream

Strawberry Angel Food Cake

Devonshire Cream has a wonderful sweet flavor and makes the perfect accompaniment to Angel Food Cake with fresh Strawberries.
I use extra strawberries on mine.
If you haven't tried it, I would highly recommend it.

1 1/2 cups Sugar
1 cup Cake Flour
2 large cups Egg Whites (about 15 at room temp)
2 tsp Cream of Tartar
3/4 tsp Salt
2 tsp Vanilla extract
1/2 cup Cold water
1 tsp Unflavored gelatin
1 cup Sour cream
1 cup Whipping cream
1/4 cup Sugar
2 tsp Vanilla extract

Use fresh sliced strawberries and
Devonshire Cream for topping.

Oven Temp ~ 350°
Cake Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the 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 Strawberry Angel Food Cake 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 a 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 Strawberry Angel Food Cake chilled.

Serves 12

Nutrition facts: for Strawberry Angel Food Cake
Serving Size 122 grams
Calories per serving 247 calories
Fat Content 7.3g grams fat 11%
Cholesterol Content 20 mg 7%
Sodium Content 230 mg 10%
Total Carbs 39.5 grams 13%
Sugar Content 29.7 grams
Protein 6.6 grams
Vitamin A 5% • Vitamin C 0% • Calcium 3% • Iron 3%


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User reviews

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!