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Ingredients
Angel Food Cake
- 1 3/4 cups sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 tsp vanilla
- 1 1/2 tsp cream of tartar
Cream cheese Whipped Cream
- 2 cups heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla
- 1 8 oz cream cheese, room temperature
- 1 14 oz sweetened condensed milk
Strawberry glaze
- 1 1/2 cups sugar
- 5 tbsp cornstarch
- 1 3 oz packaged strawberry gelatin
- 2 cups water
- 2 lbs strawberries, hulled, and cut in half
Ingredients
Angel Food Cake
Cream cheese Whipped Cream
Strawberry glaze
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Instructions
Angel Food Cake
- DO NOT PREHEAT OVEN AND DO NOT GREASE TUBE PAN.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, vanilla, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Spoon the mixtures into an ungreased tube pan. Smooth the top so it is even.
- Place the tube pan in a cold oven. Turn the oven on to 325 degrees F and bake for 1 hour.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan. Diced it into 1-in cubes.
Cream Cheese Whipped Cream
- Using a stand mixer, whip the heavy cream until it becomes soft peak.
- Add powdered sugar and vanilla and whip again until it becomes whipped cream. BE CAREFUL not to overbeat. Set aside to another bowl.
- In the clean stand mixer bowl, beat cream cheese until smooth. Add the condensed milk and beat again until completely blended.
- Using a spatula, add and fold the whipped cream into the cream cheese mixture. Put into the fridge to set for about 30 minutes.
Strawberry Glaze
- In a large saucepan, combine sugar, cornstarch and gelatin.
- Add water and stir until the mixture is smooth.
- Cook over medium-high heat and stir until it is thickened. Be careful not to cook it too long. Cool completely.
- Once cooled, pour 1/2 (1 lb) of the strawberries into the glaze while leaving the other half for the top.
Assembly
- In a trifle bowl, put a layer of the 1-in cube Angel food cake at the bottom of the bowl. Add a layer of glazed strawberries and then the whipped cream mixture. Repeat layer.
- Arrange the unglazed strawberries on top. Cover and refrigerate for 2 hour or overnight.
Recipe Notes
Adapted from : Taste of Home
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