Strawberry Angel Cake: A Light and Flavorful Delight

• In a medium bowl, sift together cake flour and ½ cup of granulated sugar.

• Repeat the sifting process twice to ensure the flour is light and airy.

Step 4: Beat the Egg Whites

• In a large mixing bowl, add the egg whites, cream of tartar, and salt.

• Using an electric mixer, beat on medium speed until the mixture becomes foamy.

• Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat.

• Increase the speed to high and beat until stiff, glossy peaks form.

• Add vanilla extract and almond extract (if using), and mix gently.

Step 5: Fold in the Flour Mixture

• Using a spatula, gently fold the sifted flour mixture into the egg whites, adding a little at a time.

• Be careful not to deflate the egg whites; use a light folding motion to maintain the cake’s airy texture.

Step 6: Bake the Cake