Angel Food Cake

I love strawberry shortcake. I generally have it for my birthday. Well, while reading my manual for my mixer, I saw a recipe for Angel Food Cake and decided I wanted to try it. It was actually super easy, and really fun to make. I'd never whipped eggs into a meringue before, and I loved it. Here is the recipe I used, slightly changed but mostly from Kitchen Aid.

Angel Food Cake

1 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar, divided
1 1⁄2 cups egg whites (about 12 to 15 egg whites)
1 1⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
1  teaspoon vanilla extract
1/4 teaspoon almond extract


Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites
are frothy. Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 2 1 ⁄2 minutes, or until
whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased 10" tube pan. With
knife, gently cut through batter to remove large air bubbles. Bake at 375°F for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Enjoy with delicious strawberries and cool whip!