Strawberry Cream Angel Food Cake

After Jordan overheard my friend and I planning a cake for next week, he wanted a cake for himself.  For a man who doesn't like sweets very much, it was strange that he requested an angel food cake with strawberry cream.  So I searched the web and found an AMAZING recipe and thought what better way to make it more amazing than to make it GLUTEN FREE, so that Jordan and I could both eat it! It was SOOOOO delicious that I wanted to share it with everyone. I'll be honest, after making it I didn't think it would be very good, but after putting it in the fridge for a bit and adding the home-made whipped cream, it was nothing short of amazing!

For you to enjoy...

Angel Food Cake Recipe:

1 1/4 cups (125 grams) sifted cake flour (I substituted an equal amount of Rice Flour- I think any flour will do)

1 1/2 cups (300 grams) granulated white sugar, divided

1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon

fresh lemon juice (optional)

2 teaspoons pure vanilla extract (optional)

1/2 teaspoon pure almond extract (optional)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

 

In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.

In your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.

Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)

Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. Do not over bake.

Immediately upon removing from the oven invert the pan.  Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours. (I tried putting it on a flat topped glass, but somehow the cake blew off the glass and toppled onto the floor :( I advise NOT using a glass and to use a wine bottle or some type of bottle.)

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place on your serving plate.

Strawberry Cream

• 1 plain angel food cake, baked and cooled
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (12 ounce) can condensed milk
• 1/3 cup lemon juice (optional)
• 2 teaspoons almond liqueur, plus 2 teaspoons, or 1/2 teaspoon almond extract, plus 1/2 teaspoon almond extract (optional)
• 2 1/2 cups sliced fresh strawberries

Directions 

Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.

Whipped Cream 

1-1/2 cup heavy whipping cream

1 Tbs. granulated sugar

1 tsp. vanilla extract

Shortly before serving, prepare 1-1/2 cup heavy whipping cream, 1 Tbs. granulated sugar, and 1 tsp. vanilla extract. Using a cold bowl and whisk, whip until the cream reaches stiff peaks. I actually like my whipped cream frosting on angel food cake to be a little over whipped. Continue to whip the cream for a few more seconds and the cream should begin to clump up. Ice the cake with the whipped cream topping.  Refrigerate for up to 1 hour, or serve immediately.

Thanks Jordan for such a good idea!