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Better than store bought and made with love!
Preheat oven to 325 F. In a medium bowl, whisk together flour and salt. Divide sugar in half and set ¾ cup of it. Combine the other ¾ cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.
In the bowl of a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy. Increase speed to medium-high and whisk until stiff peaks begin to form. Just as eggs begin to set and form peaks, slowly pour in remaining ¾ cup of sugar. Beat in vanilla and almond extract. This process will take about 5-7 minutes.
Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined. Pour the mixture into an non-greased tube pan or bundt cake pan. Bake for 40-45 minutes. Remove from oven and allow to cool upside down until cool, about 2-3 hours. You can set the pan over the neck of a wine bottle to hold steady as it cools.
After it’s cool, run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.
For the roasted strawberries:
Preheat oven to 350 F. Wash, hull and quarter two pounds of strawberries. Put them into a baking dish. Toss with sugar and lemon juice (if using) then put the dish in the oven and roast the berries for 15 minutes, stirring halfway through the cook time. When done remove dish from oven. Allow to cool, chill and then serve.
Top strawberries onto slices of angel food cake for strawberry shortcake.
Angel Food Cake by Cook’s Country; Roasted Strawberries from Rachel Currier of Baked by Rachel.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!