In this week’s parsha, as Yaakov’s life comes to an end, he blesses all of his sons, as well as the sons of Yosef, Efraim and Menasheh.

Probably the most well-known blessing is the blessing of “Hamalach HaGoel” (Breishit 48:16). The words are a plea from Yaakov to the angel who has stood by him faithfully throughout his life to in turn, bless his offspring.

“May the angel who redeemed me from all harm bless the youths, and may they be called by my name and the name of my fathers, Abraham and Isaac, and may they multiply abundantly like fish, in the midst of the land.”

In honor of Yaakov’s angel, this week’s recipe is for a yummy ANGEL FOOD cake!

HaMalach Cake – a.k.a. angel food cake
• 1 cup cake flour (or regular flour with just a bit less)
• 1 1/2 cups white sugar
• 12 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• whipping cream
• fresh strawberries

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.

3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

4. Whip the cream, and spread over the surface of the cake. Garnish with fresh strawberries, sliced.