Ok, so here we are at the beginning of the new year, and as it is usually a time where we reevaluate our goals, priorities and plan our year ahead, I thought a yummy good for you treat would be in order to start the new year off. I for one seem to start every year with thoughts of fitness and eating healthy to improve my life and well-being, as I'm sure a lot of you do. What better way than to start with a dessert first.
This satisfying Angel Food cake is firstly very tasty, but quick and easy as well.
This satisfying Angel Food cake is firstly very tasty, but quick and easy as well.
Wine Pairings: Riesling and Gewurztraminer would pair well with this.
Angel Food Cake with Strawberries in a Balsamic reduction drizzle
12 egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup of cake flour
1 1/2 cups powdered sugar
1/4 cup balsamic vinegar
1/2 tablespoon honey
Fresh strawberries
Preheat over to 350 degrees.
Combine egg whites, salt and cream of tartar in bowl of stand alone mixer. Beat on medium speed until frothy. Add vanilla extract, lemon juice and zest. Mix on high speed until soft peaks form. Gradually add sugar and beat until mixture forms stiff peaks. Now using a spatula, sprinkle flour into the egg white mixture, carefully folding until all is incorporated. Spoon batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 minutes. Top will be brown and toothpick should come out clean. Invert pan for about 1 hour to cool completely.
In saucepan, add balsamic vinegar and honey and reduce over medium heat. Mixture will be thick and syrupy, and will coat the back of a spoon. Set aside to cool.
Using spatula, loosen cake from sides and middle. Push bottom of cake pan out through the top and release bottom of cake from pan. Place on serving platter. Cut into slices, top with sliced strawberries, and drizzle with balsamic reduction. Enjoy!
Angel Food Cake with Strawberries in a Balsamic reduction drizzle
12 egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup of cake flour
1 1/2 cups powdered sugar
1/4 cup balsamic vinegar
1/2 tablespoon honey
Fresh strawberries
Preheat over to 350 degrees.
Combine egg whites, salt and cream of tartar in bowl of stand alone mixer. Beat on medium speed until frothy. Add vanilla extract, lemon juice and zest. Mix on high speed until soft peaks form. Gradually add sugar and beat until mixture forms stiff peaks. Now using a spatula, sprinkle flour into the egg white mixture, carefully folding until all is incorporated. Spoon batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 minutes. Top will be brown and toothpick should come out clean. Invert pan for about 1 hour to cool completely.
In saucepan, add balsamic vinegar and honey and reduce over medium heat. Mixture will be thick and syrupy, and will coat the back of a spoon. Set aside to cool.
Using spatula, loosen cake from sides and middle. Push bottom of cake pan out through the top and release bottom of cake from pan. Place on serving platter. Cut into slices, top with sliced strawberries, and drizzle with balsamic reduction. Enjoy!
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