Mile-High Angel Food Cake With Strawberries

Mile-High angel food cake with strawberries was a baking success.  Angel food cake was the only desserts my mom would bake my my birthdays in Florida.  Today, living in Colorado there are a lot of cake recipes that just don't work out like they do at sea level.  Angel Food cake is one of those special cakes that I just could not bake off successfully.  After trying 4 different recipes my husband took pity on me and researched this cake recipe for me.  This recipe comes from allrecipes.com  from AMYK and works well with all of us who live in the mile high city.  I think the difference of this cake is that you only beat the egg whites until they form soft peaks.  Do not beat the egg whites until they are stiff like you would at sea level.  This cake is a great birthday cake that is light and airy and not to sweet.

Mile-High Angel Food Cake:

Pre-heat Oven:  330 degrees
Makes:  Servings:  12

1 1/3 cups sifted cake flour
1 1/8 cups white sugar
1 1/2 cups egg whites
1 1/4 teaspoons cream of tartar
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1.  In a mixer with the whip attachment, add the cream of tartar, salt and egg whites.  Mix the egg whites on medium until they reach soft peaks.  Then add the sugar slowly until you have reached medium peaks that fold over (Don't beat the peaks until stiff for a high altitude cake)!!!  Remove the bowl from the mixer and fold in the vanilla extract, lemon extract and the cake flour with a rubber spatula (Don't over mix the cake).  Spoon the batter into a un-greased tube pan.

Egg Whites Reaching Medium Peaks That Fold Over

2.  Bake the cake for 25 minutes at 330 degrees then increase the temperature to 375 for 3 more minutes.  Invert the tube pan and cool on a wire rake for 15 minutes.  When the cake is cool run a thin spatula around the outer edge of the angel food cake to release it.

Whip Cream Icing:
1 pint whipping cream
1/4 cup powder sugar
2 teaspoons vanilla extract
2 cups fresh strawberries, washed, cored, sliced
1 tablespoon sugar
6 whole strawberries for decoration

1.  In a mixer with the whip attachment, add the whip cream.  Mix the cream on high until soft peaks appear.  Turn the mixer to low and add the powder sugar and vanilla extract.  Continue to beat on high until the cream is stiff.

2.  Cut the angel food cake in half.  Frost the 1st half with the whip cream frosting.  Add the top layer of the cake and continue frosting the top and all the sides of the cake with frosting.  Place the cut up strawberries into the center well of the cake and on top of the cake.  Place 6 whole strawberries on top of the cake for decoration.

Mile-High Angel Food Cake With Strawberries