2019-03-01_Cooking_with_Paula_Deen_Special_Issues

59 PAULA DEEN’S BEST CAKES & PIES

14 egg whites, room temperature

1 teaspoon cream of tartar

¼ teaspoon salt

1¾ cups confectioners’ sugar, divided

1 teaspoon almond extract

1¼ cups cake fl our

1½ (2.6-ounce) packages whipped

dairy topping* (3 envelopes)

1½ cups cold whole milk

Strawberry Filling (recipe follows)

Garnish: fresh cherries, fresh berries

1. Preheat oven to 350°. Line 3 (9-inch)
   round cake pans with parchment paper.


2. In a large bowl, beat egg whites, cream
   of tartar, and salt with a mixer at high
   speed until soft peaks form. Gradually
   add 1 cup confectioners’ sugar, beating
   until stiff peaks form. Beat in extract.


3. In a small bowl, sift together cake fl our
   and remaining ¾ cup confectioners’
   sugar. Gently fold fl our mixture into
   egg white mixture. Divide batter among
   prepared pans.


4. Bake until golden brown, 16 to
   18 minutes. Invert cake pans onto wire
   racks, and let cakes cool in pans for
   30 minutes. Gently run a knife around
   edges of pans; remove cakes from pans.
   Remove parchment from cakes, and let
   cool completely on wire racks.


5. In a large bowl, beat dairy topping
   and cold milk with a mixer at low
   speed for 1 minute. Increase mixer
   speed to medium-high, and beat until
   stiff peaks form, about 5 minutes.
   6. Place one cake layer on a serving
   plate, and spread with half of Strawberry
   Filling; spread 1 cup whipped dairy
   topping onto fi lling. Top with a second
   cake layer, remaining Strawberry
   Filling, and 1 cup whipped topping. Top
   with remaining cake layer, and spread
   remaining whipped topping on top and
   sides of cake. Garnish with cherries and
   berries, if desired. Cover and refrigerate
   for up to 3 days.

*We used Dream Whip.

Strawberry Filling

Makes about 1½ cups

3 cups fi nely chopped fresh

strawberries

¾ cup water

6 tablespoons sugar

4½ tablespoons cornstarch

4½ tablespoons cold water

1. In a medium saucepan, cook
   strawberries, ¾ cup water, and sugar
   over medium heat, stirring frequently,
   until strawberries are soft, about
   10 minutes.


2. In a small bowl, whisk together
   cornstarch and 4½ tablespoons cold
   water until smooth; stir into strawberry
   mixture. Cook, stirring constantly, until
   mixture is very thick, about 3 minutes.
   Remove from heat, and let cool for
   30 minutes. Cover and refrigerate for
   at least 4 hours before using.

Cherries and Berries

Angel Food Cake

Makes 1 (9-inch) cake