This American classic dessert is like a soft fluffy pillow of yumminess in your mouth.

Prep: 15 minutes
Cook: 35 minutes
Cool: 60 minutes

1 1/2 cups Sugar, divided
12 Egg Whites, room temperature
1/2 tsp Almond Extract
1 tsp Vanilla Extract
1 1/2 tsp Cream of Tartar
1/3 cup Warm Water
1 cup Cake Flour
1/8 tsp Salt

Preheat oven to 350 degrees. 
In a food processor or blender add in all the sugar and blend for 2 minutes, set aside.
In a large mixing bowl add in the egg whites, almond extract, vanilla extract, cream of tartar and warm water. Beat the eggs for 2 minutes then add in 3/4 cup of the fine sugar. Continue to beat until the egg whites form a medium peak, about 5 minutes.
In another large mixing bowl add in the cake flour, the remaining fine sugar (3/4 cup) and salt; mix to combine. 
Once egg whites form medium peaks slowly sift the dry ingredients in with the egg whites and gently fold together. Repeat the process until all of the dry ingredients are mix together with the wet. 
Pour cake batter into a ungreased tube pan. Place pan in the oven and bake for 35 minutes or until a wooden skewer comes out clean. (Be sure to put the skewer in the middle of the two sides of the pan.)
Once the angel food cake is done baking take it out of the oven and flip upside down on a cooling rack. Allow for the cake to cool for 1 hour before cutting and serving. Serves well with strawberry sauce and homemade whipped cream, enjoy!

Strawberry Sauce:
1 pint Fresh or Frozen Strawberries
1/4 cup Sugar
1 Orange, juiced
1 tsp Vanilla Extract

In a small sauce pan add in the strawberries, sugar and the juice of 1 orange. Bring to a boil and then simmer for 10 minutes or until the strawberries begin to breakdown and become a syrup consistency. Stir in the vanilla then cool in the fridge until ready to serve.
*Suggestion: More sugar may be needed if the strawberries are not sweet enough. 

Homemade Whipped Cream:
2 cups Heavy Whipping Cream
3 tbsp Sugar
1 tsp Vanilla Extract

In a large bowl add in the heavy whipping cream, sugar and vanilla extract, beat with a mixer until the whipped cream forms stiff peaks.

angel food cake