Wow what a May we had here in Oregon this year and a busy one for me. So I am back to share more of my Fresh From Oregon recipes. Strawberries have been at the Farmers Markets here in Oregon since the first week of May. With all the sunshine and warm weather they were about 2 weeks early this year. The early varieties were good but this week the Hood Strawberries are showing up at all the farmers markets and farm stands. If you are not from the Pacific Northwest you may not know this variety but when you say “Hoods” are in season people from around here get excited. They are sweet and delicious and melt in your mouth. They are great in just about anything like homemade jams, syrups, pies, ice-cream and perfect on top of strawberry shortcake. I like mine dipped in chocolate and rolled in toasted hazelnuts.
So lets take a peek at what’s in my recipe box for Fresh From Oregon strawberries. Since chocolate is already on my mind let’s make the Vanilla & Chocolate Angel Food Cake.
Vanilla & Chocolate Angel Food Cake
1 cup cake flour
1 1/2 cup sugar
11 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon pure vanilla
3 Tablespoons Dutch powdered chocolate
Fresh From Oregon Strawberries
Preheat oven to 325 degrees. Sift flour and 3/4 cup sugar. Using a stand mixer and wire attachment, beat egg whites and cream of tartar on low for one minute. Add salt and increase speed to medium-high and mix until egg whites are thick. With mixer running on low, pour in the remaining 3/4 cup sugar slowly. Continue to beat until the egg whites are glossy and a soft peak. Add extracts and mix for a few seconds.
Using a large rubber spatula carefully fold 1/2 cup of the flour mixture into the egg whites. This should be done slowly, continuing adding a 1/2 cup of flour at a time until it is all folded in. Gently spoon half the batter into an un-greased angel food pan with removable bottom. Carefully fold the cocoa powder into remaining batter and gently spoon over the vanilla batter smoothing out gently.
Bake 50-55 minutes. Remove from oven and immediately turn over to cool for several hours. Loosen the sides of the cake by running a knife around the edge of the pan and with a firm hand tap to release. It is ready to be served. Top with some sliced fresh strawberries and whipped cream!