Angel Food Cake with Whipped Cream and Fresh Berries
Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.
(12 to 14 large eggs)
cream of tartar
heavy whipping cream
such as: strawberries, raspberries, , blueberries and/or blackberries
Preheat oven to 350℉ (180℃).
Sift sugar and flour together 3 times.
Put egg whites in mixing bowl, add cream of tartar and salt and beat until very soft peaks form, 6 to 8 minutes.
With mixer on low speed, gradually whisk in sugar/flour mixture.
Fold in vanilla, almond and lemon juice.
Pour into ungreased 10 inch tube pan and smooth top.
Run spatula gently through batter to remove air pockets.
Bake until pale brown, about 40 to 45 minutes.
The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed.
The top of the cake will have cracks. Do not over bake.
Remove from the oven, and immediately invert the tube pan.
Suspend the pan by placing the inner tube on the top of a wine bottle or a flat topped glass.
Allow the cake to cool for about 1½ hours.
Serve with whipped cream and berries, if desired.