Another Mother’s Day has come and gone.
I hope that all Mother’s had a wonderful day!
Having moved, recently, from the Southwest to the South, I was unable to spend the day with my Mother, kids or grand kids. So…what to do? I baked something in honor of my Mother and I enjoyed it…with thankfulness for having such a wonderful Mother…and with gratitude for the honor of being a Mother!
My Mother is such an Angel…what else would do but an Angel Food Cake? Well I recently saw a recipe for a lime cake, flavored with lime Jello. So…I got to thinking and created a different type of cake, using my Angel Food Cake recipe, adapting slightly, using strawberry Jello to add a light strawberry flavor to the cake. This really worked out well…even Poppy (my husband) liked it and he is not a big fan of strawberries. It was also quite pretty!
Here is my…
Angel Mama Cake (Strawberry Angel Food Cake)
1 1/2 cups egg whites (10 – 12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup *sifted cake flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 small package strawberry Jello (3 ounces)
granulated sugar (just a little more than 1/2 cup…5 ounces)
* I generally make my own cake flour. To make…measure one cup of flour. Remove 2 Tablespoons flour and replace it with 2 Tablespoons corn starch. Be sure to measure properly. Do not dip your measuring cup into the flour….spoon it out gently to prevent packing the flour. Sift the flour and corn starch together…spoon back into the cup gently and level off with a knife.
Mix powdered sugar and cake flour together…3 times.
Separate eggs and allow egg whites to stand at room temperature for 30 minutes.
Add cream of tartar and vanilla to the egg whites and mix on medium speed to soft peak stage.
Gradually add the Jello / sugar mixture…sprinkling a couple of Tablespoons at a time, over the egg whites. Continue beating until you have firm peaks.
Sift the flour and powdered sugar mixture lightly, a little at a time, over the egg ‘pinks’ (yes, now the egg whites are pink), and fold gently.
Pour into an ungreased 10 inch tube pan.
Gently cut through the mixture with a Knife to remove large air pockets.
Bake on lower rack at 350 degrees 40 – 45 minutes or until lightly browned and cake springs back when touched lightly.
Cool, upside down over a bottle.
Ease the cake out of the pan by running a knife or spatula around the edges of the pan. Lightly tap the pan…all around the sides and the top, to help loosen the cake.
Serving Suggestion: Serve with Vanilla Sauce, Vanilla Pudding…or Whipped Cream or Topping and Strawberries.
I hope you’ll give it a try… it’s easy, fun and delicious!
Here is a printable version of the recipe…
Plans for ‘the trail ride’ this week….
stay tuned for the weekly photo challenge. This week’s topic…blue, my favorite color!
And…I guess I better come up with a ‘blue berry’ recipe!
Happy trails to you….
Until we meet again!