Shhh. No baking is required for this luscious cake. The two qualities of convenience and an assured result were a part of 1950s cuisine during this first era of rock and roll. Also, the concept of semi-homemade was popular – and, of course, promoted by a host of products by the purveyors of pie filling, whipped topping, or yogurt. You could buy the ingredients from the store and assemble them, which gave the feeling of creating something and assuaged any guilt of not slaving over a hot stove all day. The angel food cake, which is the base of the recipe, can be from the grocery store – or, if you do want to use that oven, a recipe is provided below.
1 pint strawberries, washed, hulled, and sliced
1 T sugar
9” or 10” round angel food cake (store bought, or home-made and cooled)
1 can (21 oz.) Lemon Cream Pie Filling
1 container (8 oz.) lemon yogurt
1 container (8 0z.) frozen non-dairy whipped topping, thawed
Lemon slices (pitted, thinly sliced)
In a small bowl, mix the strawberries and sugar. Set aside
Cut the cake horizontally into four layers using a serrated knife. In a bowl combine the filling and yogurt. Spread 1/3 of the filling mixture between each layer. Spread the top and sides. Garnish with lemon slices.
When ready to serve, put each slice on a place and spoon strawberries on top.
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This recipe for Angel Food cake is based on the one the 1950 Betty Crocker’s Picture Cook Book. The illustrations helped new cooks with step-by-step instructions. (No food networks were around yet.)
1 cup flour (sifted 3 times)
7/8 cup granulated sugar
1 ½ cups egg whites (12)
1 ½ tsp cream of tartar
¼ tsp salt
1 12 tsp vanilla extract
1/2tsp almond extract
¾ cup granulated sugar
Preheat oven to 375 degrees. Use a 10’ tube pan, 4” deep.
Into one bowl, measure and combine the sifted flour and sugar. In a large mixing bowl, measure the egg whites, cream of tartar, salt, and extracts. Beat with a wire whip until foamy and gradually add the sugar. Continue beating until meringue holds stiff peaks. Gradually sift the flour-sugar mixture over the meringue. Fold in gently just until combined. Put the batter into the ungreased tube center pan. Gently cut through the batter with a knife. Bake for 30 to 35 minutes. When the cake tests done, invert it and let it cool.
(If you are interesting in the cookbook, which comes in a nice ringed binder, please click here.)