Saturday, April 11, 2009

pineapple angel food cake with homemade strawberry whip cream


My best friend Kimmie is responsible for this cake. Every year her family has a big Easter celebration the Saturday before. She's been debating over what to make for a few weeks and finally decided on an angel food cake. She originally planned to buy the premade ingredients and piece together (store bought angel food cake, store bought whip cream, etc.) but then got inspired to make it all from scratch - even the whip cream (when you read the ingredients in store bought cool whip, you'll understand why!) I didn't get to taste this myself, but I heard it was the hit of the party!
Pineapple Angel Food Cake
1 cup cake flour
1 1/2 cups sugar
13 or 14 egg whites (2 cups)
1 1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1/4 tsp. salt
1-20 ounce can crushed pineapple
1. Preheat the oven to 375° degrees.
2. In a medium bowl, combine the flour with one cup of the sugar. Sift these together three separate times. Set this aside and place remaining sugar in a separate cup for later use.
3. Place the egg whites in a standing mixer bowl and, using the whisk attachment, turn the mixer at the lowest speed.
4. After 1 minute, add the cream of tartar, vanilla, and salt.
5. After another minute of beating, turn the mixer to medium speed and gradually add the 1/2 cup of remaining sugar. Stop and scrape the sides of the bowl with a rubber spatula whan all the sugar is added. Resume beating until the whites are stiff but moist. (This should take about 3 to 5 minutes.)
6. Transfer the egg whites to a large bowl. Sift the flour-sugar mixture over the whites and gently fold until all the dry ingredients are mixed in. Add pineapple to
7. Divide batter in between 2 9-inch diameter cakepans & bake for 30 minutes or until inserted toothpick comes out clean.
8. Cool completely before frosting.

Strawberry Whipped Cream Recipe
1 C heavy whipping cream
1/3 C sugar
4 T food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)

Whip cream until it looks like whipped cream.
Mix in sugar.
Mix in strawberries until just combined.
Refrigerate until cakes are cooled.
Divide frosting in half and frost the top of each cake. Plase one on top of the other and decorate with coconut & speckled cadbury eggs to resemble nests.

angelfood cake recipe adapted from
whipped cream frosting adapted from

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