Hi! What's up with you guys? I've been gardening, hanging out with my new chickens and working. Yesterday Alex and I went strawberry picking at a farm near our house. It was hot!
We picked about seven pounds of them. My favorite thing to do is eat strawberries with angel food cake and whipped cream.
I posted about angel food cake before, but it was a bunch of years ago. Let's refresh our memories, huh?
Angel Food Cake
Adapted from the Joy of Cooking
1 1/2 c sugar
1 c rice flour mix
1/4 t xanthan gum
1/2 t salt
1 1/2 c egg whites (about 10), room temperature
Adapted from the Joy of Cooking
1 1/2 c sugar
1 c rice flour mix
1/4 t xanthan gum
1/2 t salt
1 1/2 c egg whites (about 10), room temperature
1 T water
1 T lemon juice
1 t cream of tartar
1 t vanilla
1 t almond extract
1 t cream of tartar
1 t vanilla
1 t almond extract
Preheat oven to 350. Sift together the rice flour, xanthan gum, salt, and 3/4 cup of sugar and set aside. Combine egg whites, water, lemon juice, cream of tartar, vanilla and almond extract and beat at medium-high speed until the mixture increases 4-5 times in size and holds a very soft shape when the beaters are lifted. Beat in the rest of the sugar, a tablespoon at a time, while mixing on medium high speed until almost stiff. Sprinkle the flour over and fold in, then spread batter in a 10 inch tube pan and bake 35 minutes. As soon as the cake comes out of the oven, turn the pan upside down to cool.
To make whipped cream, I usually use a Blender Bottle. Put in about a cup of whipped cream and about a tablespoon of sugar and a splash of vanilla or rum, and shake until thick. Don't shake too much or you'll have butter.

















