Strawberry-Filled Angel Food Cake
- 1 cup cake flour, sifted
- ¼ teaspoon salt
- 1-½ cups confectioners' sugar
- 12 (large) egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry liqueur
- 3 ounces strawberry-flavored gelatin powder
- 2-1/3 cups boiling water
- 1 pound fresh strawberries, halved, stems removed
- 2 tablespoons strawberry liqueur
- 1- ½ cup whipping cream, chilled
- 2 tablespoons confectioners' sugar
- 1 tablespoon strawberry liqueur
- a few drops red food color
- Preheat oven to 350°F. Prepare a 10-inch tube pan. Make sure that pan is clean and free of any trace of butter, oil or grease as this will deflate the cake. Set pan aside.
- Combine together flour and salt. Sift together five times. Set aside.
- Sift confectioners’ sugar three times. Set aside.
- Set mixer to high speed and beat egg whites until soft peak stage is achieved. Sprinkle cream of tartar over egg whites and continue beating until stiff. Do not over beat.
- Adjust speed to low and sprinkle sugar, about ¼ cup at a time. Continue beating until incorporated. Remove bowl from mixer.
- Using a rubber spatula, gradually fold in sifted flour mixture, about 1 tablespoonful at a time. Do not over mix. Sprinkle vanilla and strawberry liqueur and fold into batter.
- Spoon batter into prepared tube pan and smoothen top. Bake for 35 to 45 minutes or until tester inserted in the center of cake comes out clean. Do not open your oven at any time while cake is baking.
- Once cake is done, remove pan from oven and invert over a bottle. Allow to cool completely, about 1 hour and 30 minutes to 2 hours.
- While cake is cooling, make the filling.
- Place gelatin a large, deep bowl. Gradually pour in boiling water. Stir until gelatin powder is completely dissolved. Allow to cool slightly for about 5 minutes, until slightly thickened.
- Make sure to pat dry the strawberries before slicing. Remove any stems. Add all of the strawberries into the gelatin mixture. Add strawberry liqueur and stir to mix well. Allow filling to cool to room temperature, stirring every once in a while. Chill filling, if desired.
- Once both cake and filling a cooled, run a thin, sharp knife around the edges of cake to loosen it from the pan. Invert onto a flat surface or cookie sheet and remove bottom piece of the tube pan. With a serrated knife, slice top of cake, about 1-½ to 2 inches from the top, slicing all the way through. This would be the cake’s “lid.” Remove sliced portion.
- About 1 inch from the outer edge of cake, make a cut from top to bottom, but do not let knife go all the way through. Leave about an inch or two at the bottom of the cake. Make the same cut from about an inch of the inner edge of the cake.
- Use a spoon or your hands to remove the portion of cake in between the cuts, leaving at least an inch of cake at the bottom. This should create a “trench” in the middle of the cake.
- Spoon cooled filling into the hollowed out portion of the cake. Cover with the cake “lid” and chill for at least an hour or until filling is completely set.
- Beat cream at high speed until doubled in volume. Beat in sugar and strawberry liqueur until well-combined. Add a few drops of red food color and gently fold in using a spatula to create a nice pink shade. Frost cake and chill until ready to serve.
- Decorate top of cake with more sliced strawberries, if desired. You can replace strawberries with any type of berries you prefer. You may also slice the cake into layers and sandwich the filling between layers.
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