- Prep time : 20 mins
- Cook time : 50 mins
- Total : 1 hour 10 min
Ingredients ( Serves: 6 ) :
Angel Food Cake
1½ cups egg whites (~10 eggs)
1 cup confectioners’ sugar
1 cup all-purpose flour
1½ tsp cream of tartar
1½ tsp vanilla extract
¼ tsp salt
1 cup granulated sugar
Strawberry Glaze
3½ cups fresh strawberries
¼ cup sugar
2½ tsp cornstarch broke down in 2 tbsp cold water
½ tbsp butter
1 tsp lemon juice
1 package instant vanilla pudding
Instructions :
Pour egg whites from container to estimating cup, and add to blender bowl (or separate eggs and save yolks for sometime in the future). Let stand at room temperature for thirty minutes.
Preheat broiler to 350 degrees F.
Mix confectioners’ sugar and flour along with a whisk.
Add cream of tartar, vanilla and salt to egg whites and beat on rapid (8 on KitchenAid with level oar).
Add sugar a little at an at once until sugar is broken down.
When solid pinnacles structure, overlay in flour blend ¼ cup at an at once (on KitchenAid blender).
Tenderly spoon into an ungreased 10-in. bundt cake dish. Twirl spatula through.
Prepare for 45 minutes.
Meanwhile, set up the pudding and put away.
Structure and finely slash 2½ cups of strawberries and add a sauce container over medium intensity. Structure and cut the excess strawberries and put away.
Add the sugar and cornstarch and stew for 3 minutes.
Add the lemon and spread, and eliminate from heat. Mix a couple of times while cooling.
Eliminate the cake from the broiler and transform container. Cool for 60 minutes.
Relax with a butterknife, then, at that point, cleave into 1-inch square pieces.
Layer 6 8-oz glasses with light, fluffy cake, frosting, and pudding, then add cut strawberries around the edges all around. Rehash.
Top with whipped cream whenever wanted.
