Angel food Cake

You may think this is hard to make but really it isn’t. This light and fluffy cake only takes 6 ingredients! It’s even topped with homemade strawberry sauce and whipped cream. Let’s get baking!

INGREDIENTS:

• 1 cup cake flour
• 1 1/2 cups sugar
• 12 large egg whites (room temp.)
• 1/2 teaspoon salt
• 1 teaspoon vanilla 
• 1 1/2 cream of tartar

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Don’t grease your pan.
2. Whisk together the flour and 3/4 cup of sugar. Set aside.
3. In a large bowl, combine the egg whites, salt, extract. Beat until the mixture until frothy. Sprinkle in the cream of tartar. Beat until stiff peaks form.
4. Then add in the remaining sugar 1/4 at a time.
5. Now fold in the dry ingredients. Don’t deflate the egg whites. Be gentle.
6. Scoop the batter into a bunt pan (Not greased.)
7. Bake for 40-45 min. Remove from the oven and set it upside down (top facing down) put a bottle through the cone. Let cool for 1 1/2 hours. Run a knife along the pan and carefully pop it out.

STRAWBERRY SAUCE INGREDIENTS:

• 1 pound fresh strawberries (hulled and diced)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a saucepan, over medium heat, add all of your ingredients. Make sure to coat the berries with the cornstarch. Use a spatula to stir and let juices run and ooze out. Take off heat after about 7  min. When mixture is thickened. Let cool.
2. If you want whipped cream press here. Serve right away and enjoy!

Thanks for baking with me!

~ Natalie