Fruited Angel Cake
By PutoPinoy on Tuesday, August 05, 2008 At
Tuesday, August 05, 2008
Ingredients:
Procedure:
- a cup of fruit cocktail drained well
- a cup of cake flour
- 1-1/2 cup + 2 tbsps sugar
- 12 pcs (1-1/2 cup) egg whites
- 1/2 tbsp cream of tartar
- 1/4 tsp fine iodized salt
- 1/2 tbsp vanilla extract
- 1/2 tsp almond extract
- a cup of chilled all-purpose cream
- 2 tbsps confectioners' sugar
Procedure:
- Pre-heat oven to 375 fahrenheit. Sift together flour and half of sugar. Set aside.
- Beat egg whites, cream of tartar & salt until foamy. Gradually add remaining sugar, 2 tablespoons at a time, beating on high speed until glossy & stiff peaks form. Fold in vanilla & almond extracts.
- Sprinkle & fold in flour mixture, 1/4 cup at a time over egg white mixture. Fold in fruit cocktail. Spoon into an ungreased 10" x 4" tube pan.
- Bake for 30-35 minutes. Meanwhile, for the frosting, beat cream until double in volume. Fold in confectioners' sugar.
- Invert tube pan on cake rack to cool. If desired, frost sides and top of cake.
