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Receta Passover Angel Food Cake With Rhubarb Strawberry Sauce
by Global Cookbook

Passover Angel Food Cake With Rhubarb Strawberry Sauce
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Ingredientes

  • 1 c. matzo cake meal
  • 1 1/4 c. granular sugar substitute
  • 1/2 tsp salt
  • 1 3/4 c. egg whites room temperature
  •     (12 to 14 large Large eggs)
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 lb rhubarb cut 1" pcs
  • 1 c. coarsely minced strawberries divided
  • 1/4 c. granular sugar substitute

Direcciones

  1. For the cake: Heat oven to 375 degrees. In a bowl, whisk cake meal, sugar substitute and salt to combine. Place mix in a wire sieve set over the bowl.
  2. With an electric mixer on medium, beat egg whites till stiff peaks form. Stir in vanilla and almond extracts.
  3. In three additions, sift dry ingredients over the whites, gently folding in with a rubber spatula.
  4. Transfer batter to a 10-inch tube pan. Bake 30 min, till cake begins to pull away from the sides of the pan. Invert cake in pan over a funnel or possibly bottle neck, if pan does not have feet. Cold completely, about 1 1/2 hrs. With narrow spatula or possibly knife, loosen cake from sides of pan and gently shake onto serving plate.
  5. For the sauce: In a medium pot, mix rhubarb, 1/2 c. strawberries, sugar substitute and 1/4 c. water. Cook over medium heat 15 min, till rhubarb falls apart. Reduce heat and stir frequently during the last 5 min of cooking time. Remove from heat; transfer to a bowl and mix in remaining strawberries. Cold completely and serve with cake.
  6. This recipe yields 10 servings.
  7. Comments: Room-temperature egg whites beat to a greater volume than cool ones. To quickly bring the Large eggs to room temperature, place them in hot water for 5 min.