Ingredients
- 1 cup unsalted butter
- 3 cups sugar, plus more for sweetening the strawberries
- 6 large eggs, separated
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 quarts strawberries, hulled and thinly sliced
- Sweetened whipped cream for serving
- Nutritional Information
Nutritional analysis per serving (16 servings)
410 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 5 grams protein; 107 milligrams cholesterol; 92 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
16 servings
Preparation
- Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
- In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
- Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.
2 hours
Dining and Cooking