Tuesday, June 2, 2009

Strawberry Ice Cream and Mini Angel Food Cakes

When I think of angel food cake I usually think of strawberries and whipped cream. It's like they were made to go together. So this weekend when I had a container full of strawberries I thought of a recipe I saw last week for mini angel food cakes. Then my mind started to wander and I suddenly decided that instead of doing just plain old strawberries and whipped cream I would make strawberry ice cream. The combination turned out just as good as I hoped it would be. The only change I would make for next time would be to use cupcake liners. I wanted the angel food cakes to have the crispy golden brown outside like a big angel food cake has but now I think I would like them to look more white and fluffy all over.

So, if you're looking for a great summer dessert stop here! This is it!

Mini Angel Food Cakes
(Source: My Baking Addiction)

6 eggs
1/2 cup and 2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract (I used lemon because I was out of almond)
1/8 teaspoon salt
1/2 cup sugar

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 3/4 cup. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees F and prepare your cupcake pan by lining and/or spraying with non-stick cooking spray. (I would recommend lining the cupcake pan)
3. Meanwhile, sift confectioners' sugar and flour together three times; set aside.
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon batter into prepared cupcake pan. Cut through batter with a knife to remove air pockets.
8. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
9. Remove from oven and allow to cool on wire rack.

Fresh Strawberry Ice Cream
(Source: As found on The Cooking of Joy, originally from Gourmet June 2001)

1 3/4 cups heavy cream
3 (3- by 1-inch) strips fresh lime zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tablespoon fresh lime juice

Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, mash strawberries with remaining 1/4 cup sugar and lime juice using an immersion. Stir strawberry mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.


  1. Fabulous idea! I'll definitely be trying these, Ben loves angel food cake!

  2. This looks amazing - great pics!


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