Recipes

Move oven rack to lowest position.

Preheat oven to 375°.

Mix powdered sugar and flour together; Set aside.

Beat egg whites and cream of tartar with electric mixer on medium speed until foamy.

Beat in granulated sugar 2 Tbsp. at a time at high speed.

Add vanilla, almond extract and salt with the last 2 Tbsp. of sugar.

Continue beating until stiff, glossy meringue forms.

Sprinkle sugar and flour mixture, 1/4 cup 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 touched lightly.

Immediately turn pan upside down onto heatproof funnel 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.