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Angel Food Cake with Fruity Filling - KOAM TV 7

Angel Food Cake with Fruity Filling

 Cake

  • 12 egg whites at room temperature (farm fresh eggs work best)
  • 1 tsp vanilla
  • dash salt
  • ¼ tsp almond extract
  • ½ tsp cream of tarter
  • 2 cups sugar, divided
  • 1 cup flour

Filling

  • 1 pint heavy cream
  • 1 box vanilla pudding mix

Topping

1 pint strawberries (or any fruit desired)

Ingredients

  1. Whip egg whites, vanilla, salt, almond extract, and cream of tarter until firm (soft peaks form)
  2. Slowly add 1 cup sugar mixing until a "well" (stiff peaks) will hold.
  3. In a separate bowl combine 1 cup flour and 1 cup sugar.
  4. Fold flour/sugar mixture gently into egg white mixture ¼ cup at a time.
  5. Spoon mixture into a flute pan.
  6. Bake at 350 degrees for 1 hour until golden brown.
  7. Turn pan upside down and allow cake to cool completely.
  8. Remove cake from pan.
  9. Cut cake in half HORIZONALLY.
  10. Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. Make sure not to damage the edges of the cake for presentation purposes.
  11. Mix filling in small bowl.
  12. Spoon the pudding filling into the crevice of the bottom cake. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also.
  13. Put fruit on top of filling.
  14. Carefully place the top back on the cake.
  15. Put any remaining fruit on top.
  16. Chill until ready to serve.
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