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Sunday, March 4, 2012

Strawberry Shortcake

Angel Food Cake
12 egg whites
1/4 tsp salt
1 and 1/2 tsp cream of tartar
1 and 1/2 tsp vanilla
1/4 tsp almond extract
1 and 1/2 cup sugar
1 cup cake flour

Beat egg whites and salt until foamy. Add cream of tartar, vanilla, and almond extract. Continue beating until stiff. Add 3/4 cup sugar and continue beating. Stir together flour and remaining sugar. Add 1/3 flour-sugar mixture at a time and fold into egg whites. Add batter to pans. Bake 375 F 30 min until light brown on top and cake springs back when touched.
Whipped cream
One pint of Heavy whipping cream
1 Tbs powdered sugar
1 tsp vanilla
Beat until stiff
Cut cakes in half and stack. Add whipped cream and strawberries in between layers. Store in refridgerator. I was going for rustic chic in the design.