Angel Food Cake
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups large egg whites (about 12)
1 1/2 tsp. cream of tartar
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Move oven rack to lowest position.
Preheat oven to 375°.
Mix powdered sugar and flour together. Set aside.
Beat egg whites and cream of tarar in bow with electric mixer on medium speed until foamy.
Beat in granulated sugar 2 T. at a time at high speed.
Add vanilla. almond, and salt with the last 2 T. of sugar.
Continue beating untill stiff, glossy meringue forms.
Sprinkle sugar and flour mixture, 1/4 c. at a time, over meringue, folding just until sugar and flour mixture disappears.
Push batter into an ungreased angel food pan.
Cut gently through batter with metal spatula.
Bake 30-35 minutes or until cracks feel dry and top springs back when toched lightly.
Immediately turn pan upside down onto heatproof funned or bottle. Let hang about 2 hours or until cake is completely cool.
Loosen side of cake with knife or long, metal spatula.
Remove from pan. Cut with serrated knife.
Serve with strawberries and whipped topping.