Angel Food Cake with Tea Infused Strawberries
1 3/4 cups sugar
1/4 teaspoon salt
1 cup flour, sifted (cake flour works best)
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
1 pint fresh strawberries
1 cup water
1 cup sugar
1 TBS of shu pu-erh reserve vintage tea
The night before planning to make the cake, heat the sugar and water together in a saucepot. Place the tea into a small bowl. When the sugar water starts to steam and all sugar has dissolved, pour over the tea and leave to infuse for about 20 minutes. While waiting for that, slice the strawberries and place into another bowl. When the tea has fully infused, strain it out, and pour the sugar water over the strawberries. Cover and refrigerate until the next day, moving the strawberries around every now and then. For the cake…..
Preheat oven to 350 F. In a food processor, spin the sugar for about two minutes until it is really fine. Sift half the sugar with the salt and flour. Set the rest of the sugar aside. In a large bowl, whisk the water, egg whites, orange extract, and cream of tartar. After two minutes, switch to a hand mixer. While beating continuously, sift in remaining sugar. Continue beating at medium speed until medium peaks form. This means that when you remove the beaters (turned off beaters) and turn them upside-down, a peak should form but the tip should sag slightly. With a spatula, fold in flour mixture very gently a quarter cup at a time. Gently spoon batter into an ungreased tube pan, bundt pan, or whatever pan you want to use for your cake. Bake for about 35 minutes or until a toothpick inserted into the cake comes out clean. Cool for at least an hour on a cooling rack.
When the cakes cool, remove it from the pan, slice and top with Pu-erh Tea infused strawberries, whipped cream, some of the remaining strawberry liquid, and perhaps a little orange zest.
~ Recipe by Joe Bucco