Angel Food Cake with Balsamic Strawberries – One look at this cake and you can see why it’s called an Angel Food Cake.
Some people are cookie people, pie people, or even ice cream people. Don’t get me wrong, I love all of those things.
But I, my friends, am a CAKE person.
If it’s soft and tender with layers of frosting, I’m all in.
Although there is no frosting on today’s cake, Angel Food Cake with Balsamic Strawberries is most definitely a favorite.
So light and pillowy, you might be tempted to cuddle up with it, just as well as eat it. The soft delicate taste and texture lend itself as the perfect platform for sauces and toppings.
But in this Angel Food Cake I wanted the cake flavor itself to shine through, not just the toppings. So I doctored it up with raspberry liqueur and almond flavoring.
Because the texture is so delicate, people often think that means Angel Food Cakes are tricky to make, but nothing could be further from the truth.
The secret to a perfect Angel Food Cake is to whip the egg whites into firm peaks. Remember talking about that Monday with macaroons? Once you have firm meringue, you simply fold in the cake flour and put the batter in a angel food cake pan.
It’s important to use a flat bottomed pan (not a bundt pan) because angel food cakes go into an ungreased pan to offer stability. If you have a decorative pan with ridges, you may never get it out.
But with a tube pan or loaf pan, you simply run a knife around the edges and gently dump it out.
I topped this angel food cake with tangy-sweet balsamic strawberries. The combination of the perky berries and rich balsamic vinegar is a winner.
The balsamic strawberry glaze seeps into the spongy cake, saturating the heavenly pillow, for a treat that is hard to resist.
Not to mention, as far as cakes go… Angel Food Cake with Balsamic Strawberries is a very low-cal treat.
Just the thing to follow a rich decadent homemade meal on Valentines Night!
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