Ingredients:
1 3/4 cups of Egg Whites (about 10 eggs)
1 1/2 teaspoon of Cream of Tarter
1 1/2 teaspoon of Vanilla Extract
1/2 teaspoon of Almond Extract
1 teaspoon of Strawberry Extract
1/4 teaspoon of Salt
1 cup of white Sugar
1 1/2 cup of Powdered Sugar
1 cup of Flour
3oz box of Strawberry Gelatin Dessert (jello mix)
16oz of Powdered Sugar
1 pint of Strawberries
2 teaspoons of White Sugar
1 teaspoons of Vanilla Extract
1/4 cup of Butter Room Temperature (1/2 a stick)
You will need an angel food cake pan.
Directions:
1. Allow 1 3/4 cups of egg white to come to room temp. Takes around 1 hour.
2. Pre-heat oven to 350 degrees. Place egg whites in kitchen aid mixer (or any mixer). Place mixer on slow while you add the vanilla, almond, and strawberry extract. Add cream of tarter and salt.
3. Place mixer on high speed (8 on a kitchen aid mixer). When egg whites begin to foam, add sugar a little bit at a time. Be sure to allow sugar to completely mix before adding more. Continue to beat eggs for another 10 minutes (give or take) until stiff peaks form. If you are unsure on how to beat egg whites to stiff peaks... please refer to this video for instructions. http://www.youtube.com/watch?v=cjuJfkxoATA
4. While egg whites are mixing, combine powdered sugar, flour, and strawberry gelatin. Sift 3 times.
5. Once egg whites have formed stiff peaks, gently fold in powdered sugar, flour and strawberry gelatin until completely combined.
6. Gently spoon mixture into your angel food pan. Gently use the back of your spatula or spoon to even out cake mixture. (Notice how "gently" is used several times. This batter is very delicate and must be handled "gently" at all times)
7. Bake for 35-45 minutes. Try to avoid opening the oven door at all to avoid your cake collapsing. You will know the cake is done if when you lightly push on the top it springs back. DO NOT use the tooth pick test on this cake. You could cause it to collapse.
8. Immediately after removing from the oven, invert on to a bottle. If you have a wine bottle or beer bottle, turn the cake up side down and place the neck of the bottle in to the hole of the pan. If you don't have a bottle on hand, invert on to a tall cooling rack. The idea of inverting the cake immediately is to prevent the cake from collapsing from its own weight. Angel food cake is very fragile and delicate. Allow to completely cool, about 2 hours.
9. Wash strawberries and set aside 6 of them. Cut the top off the rest and cut each one in to quarters. Place strawberries in blender or food processor. Add 2 teaspoons of sugar and blend until completely pureed. Strain strawberries to remove seeds and bigger chunks of strawberry.
10. Combine butter and vanilla extract. Add 1 cup of powered sugar and mix until completely combined.
11. Start to alternate between strawberry puree and powdered sugar until desired consistency. You may not end up using all of the strawberry puree. You want the consistency to be a little runnier than typical icing. As stated many times ANGEL FOOD CAKE IS FRAGILE... you want something you can just pour on top and not worry about spreading on and accidentally tearing off some of the cake.
12. With a butter knife, gently run the knife around the side of the cake to loosen the cake from the pan. Lift the middle part out releasing cake from outer ring of pan. Run knife around bottom of the cake. Invert cake onto a cake plate.
13. As evenly as possible, pour icing on to the top of the cake allowing icing to completely coat cake. Add finishing touch by placing strawberries on top.
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