Ingredients

For Angel Food Cake:
• 1 ½ cups powdered sugar
• 1 cup flour
• 1 ½ cups egg whites (12)
• 1 ½ teaspoons cream of tartar
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla
• ½ teaspoon almond extract
• ¼ teaspoon salt
For Toppings
• 2 pints of Fresh Strawberries
• 1 package of Whipped Topping

Directions

1. Move oven rack to lowest position. Heat oven to 375ºF.
2. Sift powdered sugar and flour twice; set aside. (If you use cake flour you can sift once).
3. Beat egg whites and cream of tartar on medium speed until foamy.
4. Beat in granulated sugar, 2 tablespoons at a time, on high speed,
5. Add vanilla, almond extract and salt after the last addition of sugar.
6. Continue beating until stiff and glossy meringue forms. Do not underbeat.
7. Add sifted sugar and flour, 1/4 cup at a time, over meringue, folding in with a spatula. Mix just until added mixture disappears, do not over mix.

8. Push batter into ungreased angel food cake pan (tube pan). Move spatula up and down throughout mixture in the pan to remove any air bubbles. Smooth top of the cake with spatula.
9. Wipe off any extra off the top of the pan. This stuff can get messy as you put it in the pan...
10. Bake 45 to 50 minutes at 375°or until cracks feel dry and top springs back when touched lightly.
11. Immediately turn pan upside down and let cake cool on rack.
Strawberry Topping Directions:
12. While cake is baking, wash and slice strawberries.
13. Add sugar lightly over the berries (maybe ?-¼ cup per 16 oz of strawberries)
14. Let sit for 30 minutes, until sugar is dissolved and strawberries have released some juice.
15. Layer cake with strawberries and whipped topping.

Notes