Angel food cake with roasted strawberry sauce

• Vegetarian

• Produce

  • 2 cups Strawberries, fresh

• Refrigerated

  • 1 1/2 cups Egg whites

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 2 tbsp Maple syrup
  • 10 oz Strawberry spread

• Baking & Spices

  • 1 1/4 cups Cake flour
  • 1 Cool whip
  • 1 tsp Cream of tartar
  • 1/2 tsp Mccormick almond extract, pure
  • 1/4 tsp Mccormick cinnamon, Ground
  • 1/2 tsp Mccormick vanilla extract, Pure
  • 1 1/2 cups White sugar, granulated

Found on iambaker.net

Description

Ingredients

• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Directions

• Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
• In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
• In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
• Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
• Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
• You may need to scrape down the sides of the bowl.
• Remove bowl from stand mixer.
• Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
• 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 the cake springs back when gently pressed or there are cracks over the top.
• Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
• When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
• Next, use the offest spatula (or knife) along the bottom and remove.
• Set cake on cake stand.
• Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
• Drizzle evenly with syrup and sprinkle cinnamon on top.
• Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
• Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
• If mixture seems too thick can add up to 1/2 cup warm water.
• When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a \'saw\' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
• Repeat.