TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES

Toasted Angel Food Cake with Laughing Strawberries and Lemon Cream Cheese Frosting is light, fluffy, fun and SO yummy! It will easily become a family favorite dessert this summer.  Caught you smiling!
I just love foods that evoke a memory, and my fondness for this Toasted Angel Food Cake with Strawberries does just that. I will always remember long summer days as a child sitting in my Nana’s backyard in a white fabric hammock. Aside from being an amazing home cook and baker, my Nana was also blessed with a green thumb. Even though her yard wasn’t very big, it was a magical place. Why? Well, because there was always an abundance of fruits and vegetables that seemed to regrow overnight.

INGREDIENTS

• Angel Food Cake:
• 1¾ cups sugar
• ¼ teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites, room temperature
• ⅓ cup warm water
• 1 teaspoon lemon extract
• 1½ teaspoons cream of tartar
• Angel Food Pan or tube pan
• Lemon Cream Cheese Frosting:
• 1½ (8 oz each) packages cream cheese, softened
• ¼ cup butter, softened
• ¼ cup fresh lemon juice
• 1 (16 oz) package powdered sugar (save 2 tablespoons for below)
• 2 teaspoons lemon zest
• To Assemble:
• 3 cups berries: sliced strawberries, raspberries, blackberries and blueberries
• 2 tablespoons sugar
• 6 slices angel food cake (2” thick)
• 2 tablespoons butter, softened
• Smiling Strawberries Decorations:
• 6 strawberries (do not remove the top)
• Black sugar pearls (Wilton sprinkles for the eyes)
• Decorator Icing (Wilton Stiff Bright White)
• 2 tablespoons powdered sugar

INSTRUCTIONS

1. To make the Angel Food Cake: Preheat oven to 350 degrees F.
2. Place sugar in a food processor and blend for two minutes, until it is superfine.
3. In a medium size bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
4. In a large bowl, whisk together egg whites, water, lemon extract and cream of tartar for two minutes. Switch to a hand mixer and gradually add remaining half of the sugar and beat this mixture until medium peaks are formed.
5. Sprinkle some of the flour mixture over the top of the egg white mixture. Gently stir in and repeat until all of the flour has been stirred in evenly.
6. Carefully spoon mixture into an ungreased tube pan. Bake at 350°F for 35 minutes until golden brown in color and cake is cooked through.
7. Cool upside down on a cooling rack for an hour or until completely cooled.
8. ......................

for full instruction please see : www.culinaryenvy.com

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