Angel Food Cake
1 cup Softasilk cake flour
1 1/2 cups confectioner's sugar
12 egg whites (1 1/2 cups)
1 1/2 t. cream of tartar
1/4 t. salt
1 cup granulated sugar
1 1/2 t. good quality vanilla
1/2 t. almond extract
Heat oven to 375
Stir together flour and first amount of sugar; set aside
In large mixer bowl
, beat egg whites, cream of tartar and salt until foamy.
Add second amount of sugar, 2 t. at a time, beating on high speed until meringue holds stiff peaks.
Gently fold in flavorings.
Sprinkle flour-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.
Put batter into ungreased angel food Cake pan
Gently cut through batter.
Bake 30-35 minutes or until top springs back when touched lightly with finger.
Invert pan and let hang until cake us completely cool. (I turn the pan over and let the open center part of the pan rest on a wine bottle.)
I cut strawberries
and sprinkle with sugar. Set aside for an hour. Serve with cake and whipped cream.