for this recipe Lemon Angel Food Cake
|1 cup||all-purpose flour|
|1 ½ cup||granulated sugar , divided|
|3 tsp||lemon juice|
|1 tsp||vanilla extract|
|1 pouch||Shirriff Lemon Pie Filling|
|⅓ cup||cold water|
|2 cup||boiling water|
|1 cup||whipping cream|
|1 pouch||Dr. Oetker Whip it|
|1 ½ cup||strawberries , sliced|
Preheat oven to 350°F/175°C.
In small bowl, sift flour with 1/2 cup of the sugar.
In large bowl, beat egg whites until foamy; beat in lemon juice, vanilla and salt until soft peaks form. Beat in remaining sugar, 1 tbsp. at a time, until stiff glossy peaks form. Sift flour mixture over top and fold in using a spatula. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to remove any large air bubbles.
Bake 35-45 minutes. Invert pan on a bottle or wire rack until completely cooled. Remove from pan.