Our favorite summer flavors….reinvented by Russell Orchards…..
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Strawberry Angel Food Cake
This recipe has been a Russell family specialty for fifty-five years. Its origin is long forgotten, but I remember my mother making it when I was a girl in Otisville, Michigan. It’s best with a homemade Angel Food Cake, but these days using a dozen egg whites leaves a dozen egg yolks. Once upon a time I could use them but not now. I use a boxed Angel Food Cake.
Ingredients
Angel Food Cake baked according to the directions on the box (or homemade)
1 small (3oz) package strawberry gelatin
2 cups heavy cream
l quart fresh strawberries or l pound package whole frozen berries, thawed and drained.
4 tablespoons raw sugar or sugar substitute
1 teaspoon vanilla
Method
1. Dissolve gelatin using ¾ cup boiling water. When the gelatin granules are all melted, add 1 cup ice water. Chill until consistency of egg whites.
2. Whip ½ cup heavy cream.
3. Slice fresh strawberries (frozen may be used whole). Whip gelatin one or two minutes with electric mixer.
4. Remove the mixer and fold whipped cream and strawberries into the gelatin. Refrigerate while preparing the cake.
Assembling the cake
1. With a serrated knife, slice one inch from the top of the cake and reserve.
2. Gently pull inside of cake out in chunks but taking care to leave outer edges intact.
3. Fill center hole with cake chunks and then spoon gelatin mixture into the cake shell alternating with cake chunks.
4. Replace top slice of cake. Chill at least four hours.
5. An hour or two before serving, combine remaining 1½ cups heavy cream with 3 tablespoons sugar and 1 teaspoon vanilla and whip until stiff enough to hold a shape. Frost the cake with this mixture.
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