12 Egg Whites (be very careful that no yolk bits make it into the whites or they won't whip)
1 tablespoon Lemon Juice
¼ teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Almond Extract
TO TOP:
2 cups Heavy Whipping Cream
⅓ cup Sugar
1 cup Strawberries, sliced into quarters
Edible Blossoms (fruit tree blossoms work well for this)
Instructions
FOR THE CAKE:
Preheat the oven to 375 degrees.
Sift the flour and ⅔ cup of sugar into a bowl and set aside.
Add the egg whites, lemon juice, and salt to a large bowl. Beat with an electric mixer until foamy, soft peaks form. Slowly beat the remaining ⅔ cup of sugar in on medium speed. Up the speed to high and continue to beat until stiff peaks form (you'll know the whites are ready when you lift the beaters out of the bowl and flip them upside down - the egg whites on the beaters should stick straight up).
Add the flour/sugar mixture, vanilla, and almond extract to the bowl and beat on low speed until only just barley mixed in.
Use a rubber spatula to fold the batter in 10-12 times, scraping the bowl as you go so that the flour and egg whites are gently mixed together.
Pour the batter into an ungreased tube pan. Drop the pan on the counter once to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and cracked.
Remove from the oven and set upside down on the counter to cool.
When the cake has cooled completely, run a knife along the sides of the cake and pull the base up from the sides. Run a knife along the bottom of the cake and invert onto a serving plate.
TO TOP:
Beat the sugar and cream together in a mixing bowl to stiff peaks.
Spoon the cream on top of the cake. Place berries and blossoms on top of the cream.
Use a serrated knife to carefully cut slices. Cake can be refrigerated until it's ready to be served. Will keep in the fridge for several days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/05/26/angel-food-cake-whipped-cream-berries/