Angel food cake with mint marinated strawberries and mascarpone cream

From Williams Sonoma blog-a perfect spring dessert! I bought my cake at Whole Foods and it wasn’t big enough to divide into three layers but I think a homemade cake would be! My neighbor boys picked johnny jump ups and mint from my garden and decorated this cake for their mother for Mother’s Day. A quick update from my four year old helper-“Dad did not like the flowers or the strawberries with mint and I did not like the whipped cream because it wasn’t sweet!”. I will go back to my family Birthday Angel Food cake recipe next time. This recipe may be for adults!

For the cake:
1 cup (5 oz./155 g) all-purpose flour
1 1/2 cups (12 oz./375 g) sugar
12 egg whites
1/2 tsp. kosher salt
1 tsp. cream of tartar
2 tsp. vanilla extract

For the minted strawberries:
1 lb. (500 g) strawberries, hulled and quartered
1/4 cup (2 oz./60 g) sugar
1 Tbs. chopped fresh mint, plus whole leaves for garnish
For the mascarpone whipped cream:

2/3 cup (5 oz/155 g) mascarpone cheese
1 cup (8 fl. oz./250 ml) heavy cream
1/4 tsp. vanilla extract

1. Preheat an oven to 325°F (165°C). In a bowl, sift together the flour and 1/2 cup (4 oz./125 g) of the sugar. Repeat the sifting 3 more times.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until they begin to foam, about 2 minutes. Add the salt, cream of tartar and vanilla, raise the speed to medium, and beat until soft peaks form, about 4 minutes. With the mixer running, slowly add the remaining 1 cup (8 oz./250 g) sugar. Raise the speed to high and beat until stiff peaks form, about 2 minutes. Remove the bowl from the mixer and sprinkle the flour mixture over the egg white mixture. Using a rubber spatula, gently fold in the flour mixture, taking care not to overmix.

3. Spoon the batter into an ungreased angel food cake pan, then gently tap the pan on the counter to release any air pockets. Bake until the cake is golden brown and springs back when lightly touched, 35 to 45 minutes. Invert the pan onto a wire rack and let cool upside down for about 30 minutes. To release, run a paring knife around the edges of the pan. Turn right side up on the rack and let cool for 10 minutes longer.

4. Meanwhile, make the minted strawberries: In a large bowl, stir together the strawberries, sugar, and chopped mint. Let stand until the juices have released, about 25 minutes.

5. Meanwhile, make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, cream and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Use immediately, or cover and refrigerate for up to 2 hours.

6. To assemble, use a sharp serrated knife, carefully cut the cake horizontally into three layers of even thickness. Place the bottom layer on a cake plate, cut side up. Spread the layer with a third of the mascarpone whipped cream and the minted strawberries. Place the middle cake layer on top and spread with another third of the mascarpone whipped cream and minted strawberries. Place the top cake layer on top, cut side down, and spread with the remaining mascarpone whipped cream and minted strawberries. Garnish with the whole mint leaves and serve immediately. Serves 12 to 15.

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