Angel Food Cake with Strawberry Syrup

I like the cake, it is so light and fluffy. It just melts in your mouth.


1 1/2 c egg whites
1 1/4  sifted cake flour
1 1/2 cup sugar
1/4 teas. salt
1 1/2 teas. cream of tarter
1 teas. vanilla
1/4 teas. almond extract


In a large mixing bowl, put the egg whites and let sit at room temperature for 15 minutes.  Sift flour with 3/4 cup sugar, sift 3 times and set aside. Beat egg whites on medium speed with salt and cream of tarter. Gradually beat the remaining sugar, 3 tablespoons at a time, beating well after each. Beat at high speed until the eggs form soft peaks. Turn speed to low and add almond and vanilla extract.
Sift in flour mixture 1/4 at a time, mixing at low for 3 seconds after each addition or until completely blended.Using a rubber scraper gently push batter into a ungreased 10 inch tube pan. Cut through batter twice with a knife to level center and remove air pockets. Bake on lower rack in oven for 35 to 40 minutes at 375.  Let cool completely about 2 hours. Invert tube pan over a bottle to cool.


Strawberry Syrup

1 pint strawberries
1/3 cup sugar
1 teas. vanilla
2 teas. water

Wash, slice and remove stems strawberries. Place sliced strawberries, sugar and vanilla in a bowl with a little water and stir until the consistency desired. Pour on top of cake and enjoy...