Wednesday, April 19, 2017
Strawberry shortcake with Angel foodcake
1-1/2 cups egg whites about 12 medium eggs
1-1/4 cups powdered sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
¼ teaspoon salt
1 cup sugar
Preheat your oven to 350ºF
Sit eggs out on the counter about an hour.
Sift the powdered sugar and flour together three times into a large bowl, yes 3 times.
Use a fine mesh strainer for sifting.
Separate egg white from the yoke, place the egg whites in a clean dry mixing bowl, add cream of tartar, extracts, and salt, beat on high speed. gradually add the granulated sugar, beating until the sugar is dissolved and stiff peaks form.
Gradually fold in the flour and powdered sugar mixture a ¼ cup at a time.
Pour batter slowly into an ungreased 10-inch tube pan, and gently cut through batter with a knife to remove air pockets.
Set on the bottom of the oven rack to bake, not the center nor the top but at the lowest your oven rack will go.
I used cupcake liners, I wanted smaller portions and didn't want to mess with cutting it and baked it for about 15 to 20 minutes, keep an eye out once you see all the cracks on top and it's golden brown the cake is done.
Bake for 40 to 45 minutes or until the cake springs back when lightly touched.
Immediately invert pan, but cool completely before removing cake from pan, use a butter knife around the edges to loosen the cake.
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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