|Cake flour||1 Cup (16 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla||2 1⁄2 Teaspoon|
|Almond essence||1⁄2 Teaspoon|
|Whipped cream||1⁄2 Pint|
|Frozen strawberries||10 Ounce|
"Sift flour and confectioners' sugar together three times.
Combine egg whites, cream of tartar and salt in large bowl; beat with electric mixer until foamy.
Add 1 cup sugar, 2 tablespoons at a time, to egg whites; beat until meringue holds stiff peaks.
Fold in 1 1/2 teaspoons vanilla and almond flavoring.
Sift flour mixture over meringue gradually; fold in gently just until flour mixture disappears.
Pour batter into ungreased 10-inch tube pan; cut through batter with knife gently.
Bake at 375 degrees for 1 hour or until cake tests done.
Invert or funnel; suspend until cold.
Whip cream with remaining vanilla and sugar until mixture stands in soft peaks.
Frost cold cake on top with whipped cream.
Top with strawberries.