Recipe: Angel Food Cake With Straberry Topping [edit]

Photo: Flickr user jspatchwork

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Edited by: Alisa Escanlar, Sheri, Barnaby Dorfman, Helen Pitlick

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Wikipedia

Angel food cake is a type of cake that became popular in the U.S. in the late 19th century. It is sometimes referred to as Angel Cake and named because of its airy lightness is said to be the "food of the angels." A variety of Chocolate cake known as Devil's food cake is another popular American cake that was developed later. Angel food cake is a type of foam cake whereas the devil's food cake is a type of butter cake. Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This — and the lack of fat — causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton. Angel food cake should be cut with a serrated knife, as a solid blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead. Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. A "bundt pan" can also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan. Unlike other cakes, the pan should be un-greased to enhance the cake. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular. Recently, many chefs (Alton Brown in particular) have popularized the idea of adding aromatic spices such as mace and cloves.

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Yield: 10 - 12 servings

[edit] Ingredients

1	angel food cake mix or purchased cake
1	sm. pkg. strawberry Jello
1	cup boiling water
1	10 oz. pkg. frozen strawberries
1	pt. whipping cream

[edit] Preparation

Step 1	Take strawberries out of freezer to defrost. While cake is baking, dissolve Jello in boiling water. Stir in strawberries and refrigerate until consistency of jelly. Whip 1/2 pint of cream and fold into Jello; refrigerate until set.
Step 2	When cake is cool, dust crumbs from sides and gently peel dark crust off top. Cut cake into 3 layers. (Mark cake with toothpicks to slice as evenly as possible.) Place bottom layer in clean angel food pan and gently spread half of filling. Place next layer on top and spread rest of filling. Place top layer and refrigerate overnight.
Step 3	Remove outside of cake pan, turn cake upside down on one hand and remove center section. Turn cake right side up onto serving plate. Whip 1/2 pint of cream with 1 teaspoon sugar and a few drops of vanilla and frost cake. Serves 10 to 12.