Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Angel Food Cake
- 1½ cups egg whites (~10 eggs)
- 1 cup confectioners’ sugar
- 1 cup all-purpose flour
- 1½ tsp cream of tartar
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1 cup granulated sugar
Strawberry Glaze
- 3½ cups fresh strawberries
- ¼ cup sugar
- 2½ tsp cornstarch dissolved in 2 tbsp cold water
- ½ tbsp butter
- 1 tsp lemon juice
- 1 package instant vanilla pudding
- Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F.
- Blend confectioners’ sugar and flour together with a whisk.
- Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).
- Add sugar a little at a time while beating until sugar is dissolved.
- Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).
- Gently spoon into an ungreased 10-in. bundt cake pan. Swirl spatula through.
- Bake for 45 minutes.
- In the meantime, prepare the pudding and set aside.
- Hull and finely chop 2½ cups of strawberries and add a sauce pan over medium heat. Hull and slice the remaining strawberries and set aside.
- Add the sugar and cornstarch and simmer for 3 minutes.
- Add the lemon and butter, and remove from heat. Stir a few times while cooling.
- Remove the cake from the oven and invert pan. Cool for 1 hour.
- Loosen with a butterknife, then chop into 1-inch square pieces.
- Layer 6 8-oz glasses with angel food cake, glaze, and pudding, then add sliced strawberries around the edges in a circle. Repeat.
- Top with whipped cream if desired.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/strawberry-trifle/
3.2.2265