March 15, 2021
Rated 5 stars by 1 users
Trisha Yearwood / Food Network
I am hooked on Food Network and Trisha Yearwood was preparing this dessert on her program.
With all of the fresh strawberries in season right now I knew this would be great. Enjoy!!
¾ cup sifted cake flour
¼ cup unsweetened cocoa powder
1 ½ cups sugar
12 large egg whites
Pinch of salt
1 ½ tsp. cream of tartar
¾ tsp. vanilla extract
3 cups strawberries, sliced
2 Tbsp. sugar
Preheat the oven to 375° F.
Sift the cake flour with the cocoa and ¾ cup of the sugar into a large bowl.
Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining ¾ cup sugar, about 2 Tbsp. at a time.
Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about ¼ cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
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