• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
For the Strawberry Topping:
• 2 cups (300g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
For the Whipped Cream (Optional Topping):
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Strawberries
• In a bowl, combine the sliced strawberries with granulated sugar and lemon juice.
• Mix gently and allow the strawberries to sit for at least 30 minutes. This process, called maceration, helps the berries release their natural juices, creating a delicious syrup.
• Set aside while you prepare the cake.
Step 2: Preheat the Oven and Prepare the Cake Pan
• Preheat your oven to 350°F (175°C).
• Use an un-greased 10-inch tube pan (angel food cake pan). Greasing the pan can prevent the cake from rising properly.
Step 3: Sift the Dry Ingredients
• In a medium bowl, sift together cake flour and ½ cup of granulated sugar.
• Repeat the sifting process twice to ensure the flour is light and airy.
Step 4: Beat the Egg Whites
• In a large mixing bowl, add the egg whites, cream of tartar, and salt.
• Using an electric mixer, beat on medium speed until the mixture becomes foamy.
• Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat.
• Increase the speed to high and beat until stiff, glossy peaks form.
• Add vanilla extract and almond extract (if using), and mix gently.
Step 5: Fold in the Flour Mixture
• Using a spatula, gently fold the sifted flour mixture into the egg whites, adding a little at a time.
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