Strawberries are so versatile and photogenic fruits that I always am game to do some dessert with strawberries. I wanted to make a cake with strawberries since long, though only the icing has strawberries in this, it was very rich with flavour. Try it out if you love angel food cake and swiss rolls.
Recipe – Strawberry Angel Food Cake
Recipe Adapted from Brown Eyed Baker
4 egg whites (keep the eggs out to let them come to room temp atleast 1/2 before hand)
1 tsp fresh vanilla or use 1/2 vanilla extract
a pinch of cream of tarter
1/2 cup granular sugar
1/5 cup all purpose flour
For the icing
1 cup fresh cream, can use low fat
2 tbsp icing sugar
1 cup chopped strawberries
icing sugar for dusting
Whisk the egg whites till soft peaks form. Add the vanilla, cream of tarter and whisk a bit more. Slowly add the sugar, 1 tbsp at a time and whisk till stiff peaks form. Use the invert bowl test, the eggs should be really stiff. Move it from the mixer. Slowly fold in the flour, add 1tsp at first and slowly incorporating it so that the egg whites don’t collapse.
Spread it over a thin baking sheet, covered with a parchment paper and the edges dusted. Smother over the cake mix to spread it in the tin. Bake it in a preheated oven at 170C for about 15-20 minutes. The cake will be firm to touch but still soft in the centre, donot overbake as this might dry out the cake.
Turn out the cake on a kitchen towel, remove the parchment peel. Roll over the cake and roll the cake gently along with the towel to form a swiss roll. Try to roll it stiffer, and let it cool completely.
For the icing whisk together the cream and icing sugar till it forms firm peaks. Fold in the strawberries.
To arrange, gently unroll the cake and remove the towel. Scoop in the strawberry icing and roll it again. Let it chill before slicing it into pieces. Dust with icing sugar if you want.
Spreading the cake mix on the tray
The icing with strawberries