Strawberry Vanilla Trifle

• 8 egg whites
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 cup granulated sugar
• 1 cup cake flour
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• 2 cup milk
• 1 oz instant vanilla pudding mix
• 1 cup whipped topping
• 1 packages fresh strawberries
• 1 cup whipped topping

1. Butter and flour a 10 inch tube pan.
2. Preheat oven to 350F.
3. Start separating egg yolks from egg whites until you have 1 1/2 cups of egg whites.
4. In a stand mixer or with a hand blender, whip egg whites, cream of tartar, and salt until you have soft peaks.
5. On lowest speed, slowly add sugar, and then cake flour.
6. (1/4 cup at a time)
7. Fold in vanilla extract and almond extract.
8. Spoon into tube pan, and place in oven for 40-45 minutes.
9. You know it's done when the top is golden brown and springs back when touched.
10. Immediately invert pan let cake cool on wire rack or cutting board.
11. On high speed, whip the instant pudding mix and milk for 3 minutes.
12. Fold in 1 cup of whipped topping into vanilla pudding.
13. Gently wash fresh strawberries.
14. Trim off the stems and slice.
15. Cut the cooled angel food cake into 1 inch cubes.
16. (You'll have lots of leftover cake!)
17. Start assembling the trifles by layering cake, pudding, strawberries, and then repeat.
18. Add a dollop of whipped topping on top and enjoy!

egg whites, cream of tartar, salt, sugar, cake flour, vanilla, almond, milk, vanilla pudding, fresh strawberries

Taken from cookpad.com/us/recipes/335482-strawberry-vanilla-trifle (may not work)