Strawberry Angel Food Cake
1 3/4 cups egg whites 1/4 teaspoon salt
1/2 cup fresh or frozen strawberries 1/2 teaspoon vanilla
(sweetened to taste and sliced thin) 1 1/4 cups cake flour
1 3/4 teaspoons cream of tartar
1 1/8 cups sugar
Place room-temperature egg whites and thawed strawberries in a very large mixing bowl with slanting edges and vigorously whisk a minute or two until frothy. Sprinkle on cream of tartar and salt and add vanilla. Starting on high speed and moving down to medium with an electric mixer, beat until it begins to form soft peaks. While continuing to beat, very gradually add 1 cup of the sugar in five additions until the mixture is just stiffening. (Do not overbeat.)
Sift together the cake flour and remaining 1/8 cup sugar several times. With a wire whisk, gently but firmly fold in the flour, sifting it out in five or six additions. Using a clean, dry, rubber spatula, carefully pour the batter into a 10-inch tube or springform pan. Bake at 325 degrees for 35 to 45 minutes--depending on your oven--on a center shelf. (Walk softly in the kitchen while the cake is baking!)
When done, remove cake from oven and invert pan over a soda bottle or other narrow-necked bottle (for better ventilation) for 1 hour before removing cake from pan.
Frost with Four-Minute Frosting beaten with a drop or two of red food coloring to make it strawberry pink. Top with chopped, toasted walnuts and serve with ice cream if desired. Serves 10 to 12.
Prairie Cooks by Carrie Young
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