Angelfood Cake with Fresh Strawberries


for Angelfood cake:

1 3/4 cups sugar
1 cup cake Flour, sifted
1/4 teaspoon salt
1/3 cup water - room temperature
12 egg whites - room temperature
1 teaspoon orange extract
1 1/2 teaspoon cream of tartar

for Strawberry Topping:
1 lb Strawberries
3/4 cup sugar
1 cup hot water
1 can Schnucks whipped cream


for Angelfood cake:

Preheat oven to 350 degrees

Spin the suar for two minutes in a food processor to make the sugar as fine as possible. Take half the sugar and sift it with the salt and cake flour. Whisk teh egg whites, water, extrac and cream of tartar in a large bowl. After a couple of minutes, switch to a hand mixer. During the process sift in the unmixed sugar, making sure you are whisking at a medium speed. Sift in some of the flour mixture to duist the tio of the foam. After this, use a spatula to fold the batter gently and continue to incorporate the flour batter until it is completely gone.
Spoon the batter into an ungreased angle food cake pan and bake for 30 to 40 minutes (check with a wooden skewer). Cool the cake for at least an hour before removing from pan.

Or you can save yourself the work and pick up a delicious Angelfood cake from your neighborhood Logli Bakery Department.


for Strawberry topping:

Sice strawberries to desired thickness. Mix hot water and sugar until sugar is dissolved. Add sliced strawberries to mixture, gently stir and refrigerate.

Cut Angelfood and put on a plate. Cover with strawberries and whipped cream.