Angel Food Cake with Strawberries

Angel Food Cake with Strawberries

I wanted to be very clever and tell you all the origin of angel food cake, but there are far too many 'theories' out there that it would all be conjecture. Therefore, I like to think this scrumptious light cake got it's name due to it's low calorie nature! (you know, devil's food cake is certainly not low in calories....) Anyway, with beach season among us, I'm trying to find some low calorie alternatives for that sweet tooth that never ceases. I have never made an angel food cake before so I turned to Alton Brown, the king of all things to do with cooking science. His recipe was easy to follow (delicate, but easy) and turned out delicious. One slice of this cake with fresh strawberries (who can turn down buy one pint get one free??) and a dollop of sugar free whipped topping, you are only consuming a mere 140 calories! Heck, even if you are not brave enough to try a home made cake, buy one at the store!

origin - Alton Brown
difficulty - medium but delicate
health meter - high due to the low calories
*low is not so healthy and high is healthy for one reason or another.....

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better) *make sure to separate your eggs individually in case you have an accident, you don't want to start 11 eggs over! NO yolks - not even a trace!
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice *I prefer vanilla, almond would be great too
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. VERY VERY GENTLY AND SLOWLY. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). May need 40 minutes.

Cool upside down on cooling rack for at least an hour before removing from pan. Slice with a finely serated knife and serve with fresh strawberries and low fat cool whip!