ANGEL FOOD CAKE AND STRAWBERRIES RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
• In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
• Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
• Cool upside down on cooling rack for at least an hour before removing from pan.

Steps:

• Preheat oven to 350 degrees (or 375 for high altitude).  Get out a angel food cake tube pan (the one with a hole in the center) but don't grease the pan.
• Sift the flour and 1/2 cup of the sugar together. 
• In a clean stand mixer with the whip attachment, whip the egg whites until foamy. Add in the salt and vanilla, then gradually add in the remaining 3/4 cup sugar and continue to whip until medium peaks are formed. 
• Fold in the flour mixture in 3-4 additions, using a large wire whisk or a spatula.
• Pour batter into the tube pan and bake until the cake springs back when you touch with your fingertips (about 40 minutes). 
• Let cool inverted (upside-down) for one hour then use a knife to loosen all of the edges before removing from the pan.  Once cake is out of the pan, sprinkle with powdered sugar and serve with whipped cream or ice cream and berries.