Angel Food Cake

12 Egg whites
1 1/2 tsp Cream of tartar
1 1/2 cups Sugar divided
1 1/2 tsp Vanilla
1/2 tsp Almond extract
1 cup Sifted cake Flour
1/4 tsp Salt
Whipped cream topping
Fresh strawberry lightly covered in Sugar and water
Oven Temp ~ 375°
Cake Baking Time ~ 30 - 40
Preheat oven,
Using a mixer beat egg whites with cream of tartar on high speed until foamy . Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Let the cake cool. Add whipped topping and strawberries.