Bring chocolate and strawberries together with this spring delight!
Becky Low shares her unique angel food cake recipe.
Cake
1 ½ cups egg whites (about 12 eggs)
1 ¼ cups sugar
½ small package strawberry flavored gelatin (9 ½ teaspoons)
1 cup sifted flour
2 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon cream of tartar
¼ cup room temperature water
1 ½ teaspoons vanilla
½ teaspoon almond extract
Filling & Glaze:
2 cups sliced strawberries
1 cup water
1 small package (3-oz) strawberry flavored gelatin
1 cup whipping cream, divided
¾ cup shaved chocolate or chopped chocolate chips
Preheat oven to 350 degrees (shiny pans) or 325 degrees for dark pans
Separate egg whites; be careful not to get yolks in whites. Place whites oil in free glass or metal mixing bowl and allow to stand at room temperature for 30 minutes.
Place sugar and gelatin in food processor and process 2 minutes to create fine sugar.
Sift flour and re-measure 1-cup; add cornstarch and half the sugar/gelatin mixture; sift together 3 times; set aside.
Using electric stand mixer, on medium speed, beat room temperature egg whites, salt and cream tartar until soft peaks begin to form; while mixer is running slowly add (1-tablespoon at a time) the remaining sugar mixture to egg whites. Scrape sides of bowl with an oil-free scraper or metal spoon. Continue to beat until egg whites form peaks. With mixer running, slowly add water, vanilla and almond extract. With mixer on lowest setting add flour and sugar mixture 1-tablespoon at a time (don’t over mix). Scrape sides of bowl and spoon into angel food tube cake pan. Bake 40-45 minutes or until golden brown and dry cracks form on top – do not under bake. Cool cake upside down on a bottle set in center of pan or resting on pan legs. Cool completely.
Run a knife around inside of pan to loosen edges, being careful not to separate the golden crust from the cake. Remove cake from pan. Cut 1-inch layer from top of cake and set aside. Carefully cut a trench in center of cake, leaving 1-inch walls and 1-inch bottom; remove cake from the trench and setside extra cake. Place hollowed cake in refrigerator while preparing filling.
Filling & Glaze
Remove hulls and slice strawberries, measure, then crush. Refrigerate to thoroughly chill until ready to use.
Bring to a boil 1-cup water, add gelatin and stir until dissolved. Place container in ice water to chill, add chilled mashed strawberries – mixture should be thickening but not set (if mixture sets up, microwave gelatin and strawberries on medium power, stirring after each 5 second interval until mixture is once again thick but not set).
Whip 1-cup cream; fold in gelatin and strawberries. Spoon filling into cake trench; if needed, tear pieces of reserved cake and place in trench to finish filling. Replace top of cake and refrigerate at least 2-3 hours, or overnight.
Heat ½-cup cream to gentle simmer/boil; pour over shaved chocolate/chopped chocolate chips; stir until smooth and creamy. Drizzle over finished cake (note, glaze thickens as it cools). Garnish with sliced strawberries. (Note: Electric serrated knife works well to cut smooth slices.)
Notes:
Great cake for spring strawberries! Makes one 9-inch tube cake or 2-3 loaf cakes
* May substitute scratch recipe for box mix Angel Food Cake. Stir together 1 boxed Angel Food Cake mix (16-oz) with ½ small package (9 ½ teaspoons) Strawberry flavored gelatin. Follow high altitude directions on cake package.
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