Strawberry Angel Cake: A Light and Flavorful Delight

Step-by-Step Method

Step 1: Prepare the Strawberries

1. Wash, hull, and slice your strawberries.
2. In a medium bowl, combine the strawberries with 1/4 cup sugar and the lemon juice.
3. Gently toss and let them sit for 20–30 minutes to macerate. This draws out their natural juices and enhances their sweetness.

Step 2: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Have a tube pan or angel food cake pan ready. Do not grease the pan, as angel cakes rely on the batter clinging to the pan to rise properly.

Step 3: Whip the Egg Whites

1. In a large, clean mixing bowl, add the egg whites, cream of tartar, and salt.
2. Using an electric mixer, beat on medium speed until soft peaks form.
3. Gradually add 3/4 cup of the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.

Step 4: Incorporate Flavors

1. Gently fold in the vanilla and almond extract into the beaten egg whites using a spatula.
2. Sift the flour and remaining 3/4 cup sugar together.
3. Gradually fold the flour mixture into the egg whites in small portions, carefully lifting the mixture from the bottom to avoid deflating it.

Step 5: Bake the Cake

1. Pour the batter into the ungreased tube pan. Smooth the top lightly with a spatula.
2. Bake in the preheated oven for 35–40 minutes, or until the cake is lightly golden and springs back when touched.
3. Immediately invert the pan to cool upside down (this prevents the cake from collapsing). Allow it to

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