| Heat
the oven to 325°. Sift together the flour and ¼ cup of the
sugar in a bowl and set aside. In a mixing bowl, add the egg
whites and salt and beat until soft peaks form. Add the cream
of tartar and beat until stiff peaks form. Add the remaining
1 cup of sugar, 2 tbsp. at a time, continuing to beat the mixture
to stiff peaks. Gently fold in the vanilla and almond extracts.
Gently
fold the flour and sugar mixture, ¼ cup at a time, into the
egg whites until combined. Be sure not to overbeat the mixture
or the egg whites will lose their volume.
Pour
the mixture into an ungreased 9" tube pan. Bake the cake in
the oven for 1 hour or until a toothpick inserted in the center
of the cake comes out clean.
Remove
the cake pan from the oven and invert it on the neck of an
empty soda bottle. Let the cake cool on the bottle for 1 hour
before removing from the pan.
In a
mixing bowl beat the cream until it is whipped to soft peaks.
Cut
the angel food cake into thick wedges and serve with the fresh
whipped cream and sliced strawberries.
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