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 20160606 Angel Food Cake


Angel Food Cake*


    • 1 1/2 cups sugar, divided
    • 1 1/2 tablespoon vanilla extract
    • 1 cup sifted cake flour (about 4 ounces)
    • 1 1/2 cups egg whites from carton
    • 1/2 warm water
    • 1/4 teaspoon salt



  1. Preheat oven to 325°.

  2. Place 3/4 cup sugar in food processor and blend for 2 minutes. Set aside.

  3. Mix 1 cup flour and the other 3/4 cups sugar, stirring with a whisk to combine.

  4. In a separate bowl, beat egg whites and vanilla with a mixer at high speed until foamy. Add water. Beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

  5. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

  6. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

 *Note: Angel Food Cake recipe modified; ingredients/directions differs from print out



20160606 Strawberry Coulis


Strawberry Coulis


    • 1 cup frozen unsweetened strawberries
    • 1/2 cup sugar
    • 1 tablespoon lemon juice



  1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat.

  2. Transfer to a blender (optional). Puree until smooth, strain, and set aside.

  3. Store in a sealed container in the refrigerator for up to 1 week.


Posted: 2016-06-06