Angel Food Cake

• 1-1/2 cup Plus 1 Tablespoon Sugar
• 1 cup Cake Flour
• 12 Egg Whites, At Room Temperature
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Almond Extract
• 1/2 teaspoons Fine Sea Salt
• 1-1/2 teaspoon Cream Of Tartar
• FOR THE TOPPING (optional):
• 4 cups Sliced Strawberries
• 2 Tablespoons Light Brown Sugar
• Whipped Topping (thawed)

1. Preheat oven to 325u0b0F. Do NOT grease angel food cake pan.
2. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.
3. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.
4. Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.
5. In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.
6. Bake for 35-40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.
7. Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.
8. Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5-10 minutes to become syrupy.
9. Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.
10. Cut with a serrated knife and serve with whipped topping and strawberries.

sugar, flour, egg whites, vanilla, almond extract, salt, cream of tartar, topping, strawberries, light brown sugar, topping

Taken from tastykitchen.com/recipes/desserts/angel-food-cake/ (may not work)