Strawberry-Lemon Angel Food Cake
Prep: 20 minutes plus chilling and cooling
Bake: 45 minutes • Serves: 12
1-1/4 cups cake flour
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons lemon zest
2 cups hulled and quartered strawberries
1/2 cup raw cane sugar
2 tablespoons fresh lemon juice
12 Pete and Gerry’s® Large Egg Whites
1 teaspoon cream of tartar
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup chopped roasted salted pistachios
1. Preheat oven to 325°. In medium bowl, whisk 1/2 cup powdered sugar, flour, cornstarch and 11/2 teaspoons lemon zest. In separate medium bowl, toss strawberries, cane sugar and lemon juice; cover and refrigerate at least 1 hour or up to 1 day. Makes about 2 cups.
2. In large bowl, with mixer on medium-high speed, beat egg whites and cream of tartar 4 minutes or until soft peaks form. Reduce speed to medium-low; slowly add 1 cup powdered sugar and beat 1 minute or until incorporated. Increase speed to medium-high; beat 2 minutes or until stiff peaks form. Fold in flour mixture until just incorporated; carefully transfer batter to ungreased 10-inch tube pan. Bake cake 45 minutes or until golden brown and set; cool completely in pan, upside down, on wire rack.
3. In separate medium bowl, beat cream, vanilla extract, and remaining 1/4 cup powdered sugar and 1/2 teaspoon lemon zest 2 minutes or until soft peaks form. Makes about 2 cups.
4. Run small knife around edge of pan to loosen; remove cake from pan. Cut cake into 12 slices; serve topped with strawberry mixture, whipped cream and pistachios.
Approximate nutritional values per serving
(1 slice cake, 2 tablespoons plus 2 teaspoons each strawberry mixture and whipped cream):
274 Calories, 9g Fat (5g Saturated), 23mg Cholesterol,
72mg Sodium, 44g Carbohydrates, 1g Fiber, 6g Protein