Angel Food Cake with Strawberry Frosting

The boyfriend has been bugging me to make angel food cake for the last couple of days, and I finally broke down and agreed. The fact that he wanted a simple strawberry topping for it is what won me over. Hope you enjoy this delicious dessert as much as we do!

Angel Food Cake with Strawberry Frosting
Bake temp 325F
Bake time 1 hour

1 1/4 cups flour (cake flour if you can)
1 3/4 cups fine white sugar
1/4 tsp salt
1 1/2 cups egg whites (approx. 12 eggs)*
1 tsp cream of tartar
1/2 tsp vanilla extract
1/2 tsp almond extract

1 1/2 cups frozen whole strawberries
1 cup fine white sugar
2 egg whites*

Sift together flour, sugar, and salt. In electric mixer, beat egg whites until white and stiff peaks form. Add cream of tartar, vanilla, and almond extract. Gently add to dry mixture, and pour into greased fluted pan (angel food cake pan). Turn oven on to 325F, and bake for 1 hour until brown.

Meanwhile, defrost strawberries and chop into pieces. Add strawberries, eggs white, and sugar to electric beater until fluffy, and stiff peaks form. The frosting will fluff a lot! Store in fridge until ready to frost cake.

Invert cake pan (I find a wine bottle works quite well, and is always handy) and cool completely before frosting liberally.

*You can buy small cartons of egg whites instead of a carton of eggs that you then have to separate. The egg whites we buy come in a carton that is 250g, and equals 8 egg whites.

The original cake recipe can be found here, and the frosting here.

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