Angel Food Cake with Strawberry Crème Filling

Loretta Sterner

Kutztown

Angel Food Cake

1-1/4 cup flour

1-3/4 cup sugar

1/4 tsp. salt

1-1/2 cup egg whites (about 10 eggs)

1 tsp. cream of tartar

1 tsp. vanilla

Beat egg whites until they form stiff peaks. Then add cream of tartar and vanilla.

Sift flour, sugar and salt about five times.

Gently combine egg whites and dry ingredients, then pour into ungreased 10-ince tube pan.

Place in a cool oven.

Turn oven to 325 degrees.

Bake 1 hour or until golden brown.

Invert cake to cool. When completely cool, remove from pan.

Make cake into 3 even layers.

Spread Strawberry crème filling on cut layer and place cake layer on top (do this twice).

After assembled, icing cake with whipped cream icing.

Optional garnish with fresh strawberries on top.

Strawberry Crème Filling

1 8 oz. package of cream cheese

1 cup sugar

1 tsp. vanilla

1 cup chopped strawberries

1 8 oz. Cool Whip tub

Cream together cream cheese, sugar and vanilla.

Stir in chopped strawberries.

After all is mixed, fold in Cool Whip.

Whipped Cream Icing

1 cup heavy cream

3 T. powdered sugar

1/2 tsp. vanilla

Combine all ingredients.

Beat until soft peaks form. Icing cake.

Optional to double batch for extra icing.

Keep refrigerated.