Angel Food Cake and Macerated Strawberries with Vanilla Bourbon and Brown Sugar
Light, spongy cake covered in a sweet bourbon strawberry sauce.
Ingredients
Scale
Mascerated Strawberries:
- 2–3 Cups of sliced fresh Strawberries (more if you want more)
- 1/3 Cup to 1/2 Cup Brown Sugar (depending on how sweet you want them)
- 1/4 Cup Vanilla Bourbon (again, you can adjust this to taste)
Angel Food Cake
- 1 1/2 Cups Egg Whites (approximately 9 Large Eggs)
- 1 Teaspoon Cream of Tartar
- 1 Teaspoon Almond Extract (this can also be 1/2 Teaspoon Vanilla, 1/2 Teaspoon Almond, or 1 Teaspoon Vanilla)
- 1/4 Teaspoon Salt
- 1 1/4 Cups Flour (I used regular, you can also use Cake Flour – you are sifting either way)
- 1 3/4 Cups White Granulated Sugar
Instructions
- Prepare a Tube Pan with spray and flour and set aside.
- Preheat oven to 325*
- Separate Egg Whites and with a mixer, beat until stiff peaks form.
- Add Cream of Tartar, and extract. Beat until combined.
- Sift Flour, Sugar, and Salt several times to combine and make lighter. (I did this approximately five times)
- Gently fold dry ingredients into egg white mixture.
- Pour cake mixture into tube pan and place in the oven.
- Bake for approx. 45 – 50 minutes.
Berries:
1. Slice berries and combine with bourbon and brown sugar. (I used a vanilla bourbon but that’s what I had on hand).
2. Mix thoroughly and set aside in the refrigerator to allow flavors to blend until ready to eat. I am a firm believer that you can add more or less of any of these ingredients to taste.
Notes
I have seen recipes where you can place the cake pan in the cold oven and bake at 325* for 60 minutes.