Angel Food Cake with Macerated Strawberries

Posted by Penny Moline on Monday, May 6, 2013 Under: Cakes
Here is just a little zip to the strawberries..instead of just adding sugar...
Add some orange juice and vanilla along with the sugar...to macerate your strawberries...perfect for that angel food cake.or very good with this lemon pound cake.

1 3/4 cup powdered sugar or superfine sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoon cream of tarter

preheat oven 350

Combine egg whites and whisk in water, extract(s) and cream of tarter.  Then add to a stand mixer and with the whisk attacment beat the egg whites, slowly add the sugar, beating continuously at medium speed.  Once you have achieved medium peaks, sift 1/3 of the flour mixture over the top.  Gently with a spatula fold in, Contiune until all the flour mixture is incorperated.

Cafefully spoon mixture into a clean angel cake pan.
Bake for about 35 minutes.  check for doneness with a tooth pick, when it comes out clean it is done.
Turn cakes upside down immediatlely upon removing pan from the oven and cool for at least 1 hour


Tip:  room tempature eggs work best, but it is not the safest thing... my trick is to get water at about 75-85 degrees and place the eggs in the warm water for about 10 minutes before seperating them.  Fresh eggs are easier to seperate than older eggs..so use the freshest eggs you can!

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Angel Food Cake with Macerated Strawberries

Posted by Penny Moline on Monday, May 6, 2013 Under: Cakes
Here is just a little zip to the strawberries..instead of just adding sugar...
Add some orange juice and vanilla along with the sugar...to macerate your strawberries...perfect for that angel food cake.or very good with this lemon pound cake.

1 3/4 cup powdered sugar or superfine sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoon cream of tarter

preheat oven 350

Combine egg whites and whisk in water, extract(s) and cream of tarter.  Then add to a stand mixer and with the whisk attacment beat the egg whites, slowly add the sugar, beating continuously at medium speed.  Once you have achieved medium peaks, sift 1/3 of the flour mixture over the top.  Gently with a spatula fold in, Contiune until all the flour mixture is incorperated.

Cafefully spoon mixture into a clean angel cake pan.
Bake for about 35 minutes.  check for doneness with a tooth pick, when it comes out clean it is done.
Turn cakes upside down immediatlely upon removing pan from the oven and cool for at least 1 hour


Tip:  room tempature eggs work best, but it is not the safest thing... my trick is to get water at about 75-85 degrees and place the eggs in the warm water for about 10 minutes before seperating them.  Fresh eggs are easier to seperate than older eggs..so use the freshest eggs you can!

In : Cakes 

Next post: Brioche
Previous post: Just an exciting...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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