Ingredients with Measurements:
- 1 box of angel food cake mix
- 1 cup of fresh strawberries, diced
- 1/4 cup of granulated sugar
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of lemon juice
- Whipped cream (optional)
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, prepare the angel food cake mix according to the package instructions.
3. Gently fold in the diced strawberries into the cake batter.
4. Pour the batter into an ungreased 10-inch tube pan.
5. Bake the cake for 35-40 minutes or until the top is golden brown and the cake springs back when touched.
6. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
7. While the cake is cooling, prepare the strawberry sauce. In a saucepan, combine the granulated sugar, water, and cornstarch. Stir until the cornstarch is dissolved.
8. Add the diced strawberries to the saucepan and bring the mixture to a boil over medium heat.
9. Reduce the heat and let the sauce simmer for 5-7 minutes, stirring occasionally.
10. Remove the saucepan from the heat and stir in the vanilla extract and lemon juice.
11. Once the cake has cooled, remove it from the pan and place it on a serving plate.
12. Pour the strawberry sauce over the cake and let it soak in for a few minutes.
13. Serve the cake with whipped cream, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 180
- Fat: 0g
- Carbohydrates: 43g
- Protein: 3g
- Sodium: 320mg
- Sugar: 32g
Substitutions for ingredients:
- Frozen strawberries can be used instead of fresh strawberries.
- Instead of granulated sugar, you can use honey or maple syrup.
Variations:
- Blueberries or raspberries can be substituted for the strawberries.
- Instead of a strawberry sauce, you can use a chocolate or caramel sauce.
Tips and tricks:
- Make sure to use an ungreased tube pan to ensure the cake rises properly.
- To prevent the cake from sticking to the pan, run a knife around the edges of the cake before removing it from the pan.
- For a lighter cake, use a hand mixer instead of an electric mixer to beat the egg whites.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Garnish the cake with fresh strawberries or mint leaves.
Pairings:
- Serve the cake with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is not rising properly, make sure to beat the egg whites until stiff peaks form.
Food safety advice:
- Make sure to wash the strawberries thoroughly before using them in the recipe.
Food history:
- Angel food cake was first created in the United States in the 19th century.
Flavor profiles:
- This cake is light and fluffy with a sweet and tangy strawberry flavor.
Serving suggestions:
- Serve the cake as a dessert after a summer barbecue or picnic.
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