Angel Food Cake with Strawberries Kabob

We are heading to a barbecue tonight and I have the pleasure of presenting everyone there with a delicious dessert. I wanted to bring something that tasted great, was easy to make, and fun to eat. Then I realized these would be so perfect and would go right along with the casual atmosphere of a barbecue. I used this recipe for the angel food cake and then layered on some strawberries. I also threw together some yogurt and whipped cream for a yummy dip. They are so delicious and I kept nibbling on them as I was putting them together. I am so excited to share them with everyone who will be there and I hope they are a hit!

Quote of the Day:
AJ: “Pick a number between 1 and 50.”
Me: “50”
AJ: “Well today’s opposite day so that means you actually chose 1.”
Me: “What am I choosing for?”
AJ: “How many push-ups I have to do.”
Me: “That’s cheating, come on I’ll do 10 if you’ll do the 50.”
AJ: “You can do 10 push-ups?”
Me: “I don’t know, but I can do 8 for sure.”

Angel Food Cake

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.


  1. July 25, 2013 / 2:43 AM

    omg that looks so delicious right about now and forever

  2. July 25, 2013 / 12:33 AM

    haha, nippling. maybe nibble? (;

    for reals tho, these look so light and refreshing. i may do this for a bday party on friday. i am sure these would make a hit!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.