Heavenly Angel Food Cake

It's official, summer has arrived. Fresh yummy light desserts, made with all sorts of summer goodness- I love it. My husbands very favorite dessert on the planet is Angel Food Cake. Every time it's his turn to request dessert it's Angel Food Cake with strawberries, fresh whipped cream and vanilla ice cream. My amazing husband is wonderfully consistent and reliable- it even shows in his dessert choices :) I have been making this recipe for years, it's really the best Angel Food Cake out there, it comes from my Mother in Law who is an amazing cook. The extra almond extract and vanilla add a bit more flavor and as long as you work gently and don't over mix your batter, this cake is super moist. I say this because I know we have all had plenty of flavorless, dry angel food cake. Enough of the store bought stuff or mix from a box, this is a cake that must be done from scratch. On Fathers Day, my hubby requested it with lemon whipped cream and so I added lemon curd to the whipped cream and it was heavenly. This is a versatile cake- have fun and enhance it with super yummy toppings of your choice.

Angel Food Cake
Equipment Needed- 10 inch tube pan, hand mixer.

Ingredients
1 cup all purpose flour
1 1/2 cups powdered sugar
1 cup sugar
1 1/2 cups egg whites (about 1 dozen eggs)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1/4 teaspoon salt

Directions
1. Separate eggs; discard yolks or save for another use. Measure 1 1/2 cups egg whites and place in a large mixing bowl. Set aside and let sit at room temperature for about 30 minutes.

2. Meanwhile, mix flour and powdered sugar together using a wire whisk. Set aside.

3. Add cream of tartar, salt, vanilla and almond extract to the egg whites. Beat on high speed and slowly begin to add granulated sugar. Beat on high until stiff peaks form.

4. Gently fold the flour/powdered sugar mixture into the egg whites 1/4 cup at a time. Treat the batter gently and do not over mix.

5. Gently fold batter into a 10-inch ungreased tube pan. Gently cut through the batter with a knife to remove air pockets.

6. Bake at 350 degrees for 40 to 45 minutes. Check the cake at 40 minutes, cake is done when it springs back when lightly touched and slightly golden.

7. Important- Immediately invert pan and leave upside down until the cake is cooled completely. Before removing the cake from the pan, run a knife along the inside and outside circle (wherever the cake touches the pan), to insure the cake comes out easily.

Serve with your favorite berries, fresh whipped cream and vanilla ice cream or with any other toppings that suite your mood.