Ingredients:12 eggs (I actually only needed 11)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
[I personally like to scramble my yolks (and I had half of a white left over) and put them on toast for lunch or something so I don't feel wasteful. It's really up to you, but if you store them make all the yolks separate from each other, storing them in an ice cube tray or something of that nature.] Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
|What it should look like when you first start beating|
|Starts to turn white...|
"Stiff Peaks" - one way to know that you have really beaten them long enough to become stiff peaks is when you can turn the bowl upside down and nothing runs out! (It looks a lot like cool whip)
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched.
[You can insert a wooden skewer or tooth pick into the middle of the tube, that is between the inner tube and the outer tube, if it comes out clean, the cake is ready!]
Turn the cake out onto a wire rack once it has cooled for at least one hour. [It can be done in less time in a pinch, but will making icing, etc really difficult for you.]
While you allow it to cool a bit more, begin to make your whipped cream! Whipped cream is exactly that.... heavy cream you whip.
1 cup heavy whipping cream
1/4 cup sugar
1 tsp vanilla
Whip the heavy whipping cream until stiff, then add in sugar and vanilla.
[The same rule applies to whipped cream as does to egg whites - if you can hold the bowl upside down and it does not run out, voila you have made whipped cream! It is so much better tasting than the store bought kind, but there is absolutely no shame in using that if time does not permit making it.]
Now, cut your cooled angel food cake in half or in thirds (thirds is my favorite) and put a layer of whip cream, a layer of sliced strawberries, and another layer of whip cream in between each layer of cake! Then "ice" the whole cake in whip cream.
Next add your strawberries wherever you want them, and try to make it pretty. The strawberries look really striking against the white whip cream, so no one will notice that the whip cream does not lay down perfectly like fondant. This is so yummy, people won't be looking at it for long any way!