Well we have one more birthday under our belt and one more to go. Cierra turned a sassy 6 and she wanted another strawberry cake. I gave her other options but she insisted on strawberry. Even though the original strawberry cake was good I really didn’t feel like making it again, especially since she wanted it frosted exactly the same way and everything. We came to a compromise and she ended up deciding to have strawberry shortcake with homemade angel food cake. I was so nervous about making this cake and had it in the back of my mind that if it didn’t turn out right I could just go to the store and buy one. I have to say I was pleasantly surprised…so much so that I might end up making this cake a lot more often.
The hardest part was waiting for the darn egg whites to turn into peaks. I am not very patient I guess. As the mixer was doing all the work I cleaned up the kitchen a bit to try to pass the time.
Source: A taste of home
1-1/4 cups egg whites (about 9) (I used egg whites in the carton)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
10 inch tube pan (*I used a bundt pan. It worked perfectly)
Place egg whites in a large small bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.