Strawberry Vanilla Trifle
- 8 egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 cup granulated sugar
- 1 cup cake flour
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 2 cup milk
- 1 oz instant vanilla pudding mix
- 1 cup whipped topping
- 1 packages fresh strawberries
- 1 cup whipped topping
- Butter and flour a 10 inch tube pan.
- Preheat oven to 350F.
- Start separating egg yolks from egg whites until you have 1 1/2 cups of egg whites.
- In a stand mixer or with a hand blender, whip egg whites, cream of tartar, and salt until you have soft peaks.
- On lowest speed, slowly add sugar, and then cake flour.
- (1/4 cup at a time)
- Fold in vanilla extract and almond extract.
- Spoon into tube pan, and place in oven for 40-45 minutes.
- You know it's done when the top is golden brown and springs back when touched.
- Immediately invert pan let cake cool on wire rack or cutting board.
- On high speed, whip the instant pudding mix and milk for 3 minutes.
- Fold in 1 cup of whipped topping into vanilla pudding.
- Gently wash fresh strawberries.
- Trim off the stems and slice.
- Cut the cooled angel food cake into 1 inch cubes.
- (You'll have lots of leftover cake!)
- Start assembling the trifles by layering cake, pudding, strawberries, and then repeat.
- Add a dollop of whipped topping on top and enjoy!
egg whites, cream of tartar, salt, sugar, cake flour, vanilla, almond, milk, vanilla pudding, fresh strawberries
Taken from cookpad.com/us/recipes/335482-strawberry-vanilla-trifle (may not work)