To me, there is no dish that screams summer more! A light angel food cake with strawberries. Yum! I know a great many people use shortcake instead of angel cake, but I love the lightness of angel cake.
I made my great grandmothers recipe, and it does require some effort and precise direction following. As we all know with vintage recipes, it is difficult to follow precisely, because it is sometimes hard to understand and read what they have written. But I promise you, if you use this recipe, you will not be disappointed!
For the strawberries, I went to my strawberry patch and picked fresh strawberries. Hulled and sliced them in half, added a couple tablespoons of sugar, and squeezed fresh lime onto them. Stirred and let them sit until all the juices formed. Delicious!
For the cake, here is the recipe:
1 1/2 cups sugar
1 1/2 cups sifted flour
5 eggs separated
1/2 cup cold water
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Add baking powder, salt and flour together. Sift together 3 times!!!! Beat egg yolks for ten minutes. This is very important!!!! (and very time consuming but so worth it) Use medium speed on mixer. Yolks should look like soft butter.
Add 1/2 cup cold water and mix well. Add sugar and beat until thick and lemon colored, which is about 5 to 10 minutes. Add the vanilla and then beat in the flour.
Beat egg whites until foamy, then add the cream of tartar and beat to stiff peaks. Fold into flour mixture–don’t beat!!!!
Baked in large ungreased tube pan for 1 hour at 325. Invert pan to cool.
May also be baked in a long pan(which is what I did) for 45 to 50 minutes.
Place strawberries and whipped cream if desired on top!
I know, many steps and much time, but it is totally worth it, I promise!
Hope you try!