For Angel Food Cake:

GETTING READY

1. Preheat oven to 350 degree F.

2. In a food processor or blender blend all the sugar for 2 minutes and set aside.

MAKING

3. In a large mixing bowl, combine egg whites, almond extract, vanilla extract, cream of tartar and warm water. Beat for 2 minutes.

4. Add 3/4 cup of the fine sugar and continue to beat for about 5 minutes or until the egg whites form a medium peak.

5. In a separate mixing bowl mix together cake flour, the remaining fine sugar, and salt.

6. Slowly sift the dry ingredients in the bowl with the egg whites and gently fold together to combine.

7. In an ungreased tube pan, pour the cake batter.

8. Place pan in the oven and bake for 35 minutes or until a wooden skewer when inserted in the middle comes out nice and clean.

9. Once cake is done take it out of the oven and flip upside down on a cooling rack. Allow it to cool for 1 hour before cutting and serving.

SERVING

10. Slice cake and serve it with strawberry sauce and whipped cream.

For Strawberry Sauce:

MAKING

1. In a small sauce pan add strawberries, sugar and orange juice. Place the pan on flame and bring to a boil. Simmer for 10 minutes or until the strawberries begin to breakdown and become a syrup consistency.

2. Stir in the vanilla then cool in the fridge until ready to serve.

TIPS

Add more sugar in sauce if the strawberries are not sweet enough.

For Homemade Whipped Cream:

MAKING

1. In a large bowl combine heavy whipping cream, sugar and vanilla extract. Beat with a mixer until the whipped cream forms stiff peaks.