If you don't have a heart-shaped tube cake pan, use a round 10-inch tube cake pan. It will still look beautiful!
Large Photo of Heart-Shaped Angel Food Cake
Angel Food Cake
- 1 3/4 cups egg whites, about 12 to 14 large eggs
- 1 1/4 cups cake flour, sifted before measuring
- 1 3/4 cups granulated sugar, divided
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Sift the flour with 3/4 cup of the sugar 4 times; set aside. In a heavy duty stand mixer bowl or in a large grease-free bowl with electric hand-held mixer beat egg whites with the salt and cream of tartar until soft peaks form. Gradually beat in the remaining 1 cup of sugar, about 1/4 cup at a time. Beat well after each addition of sugar. Continue beating until stiff peaks form when beaters are lifted.
With a rubber spatula, gently fold flavorings into the egg whites. Sift about 1/4 of the flour mixture over the egg whites and fold in gently, using about 15 strokes. Repeat until all flour mixture is folded into the egg whites, ending with about 10 mote strokes to blend flour in well.
Heat oven to 375° and position rack to lower third of oven.
Gently spoon the batter into an ungreased 10-inch heart-shaped or round tube cake pan. Cut through batter with a flat spatula or knife to cut down on excess air bubbles. Smooth top and spread so batter is touching edge of pan.
Bake on lower oven rack for 35 to 40 minutes, or until the cake springs back when toughed lightly with fingertip. Invert pan to cool completely, about 2 hours. Using a narrow spatula or knife, slide around cake to gently loosen sides and middle tube of pan. Grasping the center tube, gently lift cake out of pan. Carefully remove from the tube section. Brush crumbs from the cake and frost with fluffy white frosting, below. Garnish with whole strawberries and fill center with sliced fresh strawberries. Sprinkle top with a little flaked coconut if desired.
Fluffy White Frosting
As a child, I always asked for this frosting. It's less sweet than a buttercream, and there's no fat!
Place water, corn syrup, and sugar in a saucepan. Stir, cooking, until sugar is dissolved. Boil to about 232 to 236, or until syrup spins a thread when a little is dripped from a spoon.
Place egg whites in clean, grease-free bowl. Beat with hand-held mixer or wire whisk attachment of stand mixer until egg whites begin to hold their shape. Continuing beating, gradually adding hot syrup in a thin, steady stream, about 1 to 1 1/2 minutes. Add vanilla and continue beating for about 5 minutes or until frosting loses gloss and stands in stiff peaks. Frost cake immediately. This makes enough to frost a large angel food or 2-layer cake.
More Valentine's Day Dessert Recipes
Favorite Red Velvet Cake
Individual Bread Pudding With Butterscotch Sauce
Pecan Praline Creme Brulee
Angel Food Cupcakes
Peach Custard Bread Pudding
Banana Rum Custard
Easy Apple Crunch
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Angel Food Cake Pan
