Angel Food Cake

Ingredients:

CAKE
•	1 1/4 cups All Purpose Flour, sifted before measuring
•	1 3/4 cups sugar, divided
•	1 3/4 cups egg whites, (12 to 14 large eggs)
•	1 1/2 teaspoons cream of tartar
•	1/4 teaspoon salt
•	2 teaspoons vanilla or almond extract
•
STRAWBERRY TOPPING (OPTIONAL)
•	1 pint sliced fresh strawberries, divided
•	1/2 cup water
•	1/3 cup sugar
•	2 teaspoons cornstarch
•
•	Whipped cream (optional)

Instructions:

1.	HEAT oven to 375ºF. Set out a clean, oil free 10-inch tube pan.
2.	SIFT flour and 3/4 cup sugar together 3 times; set aside. (This is important for a light cake.)
3.	BEAT egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar. Continue beating until stiff peaks form.
4.	SIFT about 1/4 of flour mixture over egg whites; gently fold the flour into the egg whites. Repeat with remaining flour mixture, 1/4 at a time.
5.	FOLD in extract. Spoon batter into tube pan. Run knife through batter gently to remove air pockets.
6.	BAKE in lower third of oven 35 to 40 minutes.
7.	INVERT pan (if it does not have legs, place on a bottle) and cool. Remove from pan when completely cool. To remove, run thin knife up and down between cake and pan to loosen.
8.	SERVE with fresh strawberries, Strawberry Topping and whipped cream, if desired.
	STRAWBERRY TOPPING
1.	PRESS 1 cup strawberries through a sieve, reserving juice. Discard pulp. Pour strawberry liquid into saucepan. Add sugar and cornstarch; cook over medium heat until thickened and clear.