Sunday Night dessert: Angel food cake with fresh strawberry sauce
It’s a beautiful day here in New York city today, so I want to make something light and not to heavy. My angel food cake has seven-up in it, to give it a little kick . It adds a really good taste to it . It also has almond and butter extract. This is my sister’s fav. recipe because she is on weight watchers and it’s 2 points.
Pan- mini bundt or bundt
Bake: Mini : 10-12 mins Bundt: 25-27 mins
Pre-heat oven: 325
Angel food cake
1 1/2 cup of egg whites
1 teaspoon of almond extract
1 teaspoon of 7 up soda / diet
1 teaspoon of butter extract
1 1/2 teaspoon of cream tartar
1/4 kosher salt
2 cups of sugar
1 cup of shifted flour
Fresh strawberry sauce
1 pint of fresh strawberries sliced
1/2 cup of sugar
1 teaspoon of vanilla extract
wash berries and remove stems. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.
1. Heat oven at 325. Combine egg whites, extracts, 7 up soda,cream of tartar, and salt in large bowl, and beat on high speed with mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites, using a rubber spatula, fold gently until evenly combined. Transfer to a ungreased mini bundt cake pan. Smooth so it is even in pan. Bake until lightly browned and a toothpick inserted halfway between the edge and comes out clean.
Wait until cool about 1 hour.
2. Flip upside down on wire rack for an hour. Take long knife,run along sides of pan to release the cake.
3. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.