This is a simple presentation, but delicious. There are more elaborate ways to serve this, but strawberries, whipped cream, and angel food cake are a perfect combination.

Save your yolks to use in Lemon Curd or for custard (as in the Pear Tart with Custard recipe). If not making such desserts right away, you can freeze egg yolks, but it is best to mix the yolks with 1 TBS. sugar per 12 yolks. I froze mine in 1/2 c. portions (approx. 6 egg yolks), as that was just the right amount for many desserts. Just decrease the sugar as needed, in future recipes using those yolks. Without adding sugar, salt, or acid to the yolks, the protein in the frozen yolks can get lumpy.

Serves 12.

Ingredients:

• 1 c. minus 2 TBS. all-purpose flour (or 1 c. cake flour)
  
• 1 1/2 c. (plus 1/4 c.) confectioner's sugar
  
• 12 egg whites (1 1/2 c.), room-temperature
• 1/4 tsp. salt
• 1 1/2 tsp. cream of tartar
• 1 c. (plus 2 TBS.) granulated sugar
• 1 1/2 tsp. (plus 1/2 tsp.) vanilla
  
• 1/2 tsp. (plus 1/4 tsp.) almond extract
• 10 oz. bag frozen strawberries, thawed (or 1 or 2 pints fresh)
  
• 1 c. whipping cream

Sift together and set aside: > 1 c. minus 2 TBS. all-purpose flour > 1 1/2 c. confectioner's sugar

Whip until foamy: > 12 egg whites (room-temp.) > 1/4 tsp. salt > 1 1/2 tsp. cream of tartar

Add, 2 tablespoons at a time: > 1 c. granulated sugar

Continue whipping the egg white/sugar mix until it holds stiff peaks and gets glossy. Fold in: > 1 1/2 tsp. vanilla > 1/2 tsp. almond extract

Sprinkle 1/4 cup at a time of the sifted dry ingredients, into the egg white mixture. Fold in just until it disappears. A large, shallow bowl works well for folding the dry ingredients in. Turn the batter out into an un-greased angel food cake pan. Run a spatula through the batter in the pan, which helps disperse any big air bubbles. Bake at 375 degrees for 30-35 min., until top springs back to the touch. Turn cake upside-down, letting it cool completely in the pan before serving.

Prepare Strawberry Sauce, processing the following in food processor or blender: > 10 oz. bag frozen strawberries, thawed > 2 TBS. sugar > 1/4 tsp. almond extract

Whip cream to serve on the side. Whip until light: > 1 c. whipping cream

Add to whipped cream and mix again just until blended: > 1/4 c. confectioner's sugar > 1/2 tsp. vanilla

Serve big slices of angel food cake with the strawberry sauce and whipped cream.

Favorite Quotes

Basics for a Great Angel Food Cake

• Do not grease your angel food cake pan. The batter will rise and hold its shape as it clings to the sides of the pan. With a buttered pan, it can fall.     
  

• Use room temperature egg whites for maximum volume.     
  

• When cooling the cake, leave it in the pan, but turned upside-down on top of a funnel (so it doesn't lay flat on the counter and get stuck...). Note: if your angel food cake pan has "feet", these will support the cake.     
  

• On using cake flour: Regular flour is cheaper, more accessible, and probably fresher (unless you do a lot of baking with cake flour). For every cup of cake flour, use 1 cup minus 2 TBS. of all-purpose flour, sifting it well after measuring.