Strawberry Shortcake

Strawberry Shortcake

Angel Food Cake:
12 egg whites
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 cup sifted cake flour
1/2 teaspoon almond extract
1 teaspoon vanilla extract

Beat egg whites (at room temperature) and salt until foamy. Add cream of tartar; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Sift remaining 1/2 cup sugar and flour together. Gently fold into egg whites. Add flavorings.

Spoon the batter into an ungreased 10-inch tube pan. Bake at 375 degrees for 30 to 35 minutes. Invert cake; cool 1 hour or until completely cool. Remove cake from pan. Yield: one 10-inch cake.

Add strawberries mixed with a little sugar, and whipped cream. (Cool whip, if you must, but this cake really cries for the real thing!)