Angel Cake

Preheat the oven to 350 degrees F. Have ready an angel food cake pan, measuring 9 1/2-10 inches across the top and 4 inches in depth. The pan needs no preparation.

Sift 1 cup of the sugar together with the flour. Repeat the sifting process six times, then set aside. Beat the egg whites in a large bowl, using an electric mixer, until they are foamy with soft peaks. Add the salt, cream of tartar, vanilla and almond extract and 1 tablespoon water, and when bubbles form, add the remaining sugar, a few tablespoons at a time. Beat in well until all the sugar has dissolved and the mixture stands in a very stiff peaks.

Add the sifted flour and sugar and, using a plastic spatula, carefully fold in to blend thoroughly. Spoon into the pan and pull a flexible metal spatula, upright in the pan and touching the base, through the mixture in a circle. This will remove pockets of air and help to blend.

Bake for 50 minutes, or until the cake springs back when lightly touched. Turn the pan upside down onto a wire rack and cool completely in the pan so that it will not collapse as it cools. To remove, the cake may require loosening around the edge with a metal spatula. Transfer to a serving plate, dust with the sifted confectioners' sugar and garnish with strawberries.

CHEF'S TIP: This cake can either be served plain with whipped cream and strawberries, or drizzled with melted chocolate. Alternatively, coat with whipped cream flavored with strong coffee or melted chocolate.