Angel Food Cake and the Secret to Strawberries Recipe

Ingredients

For the Cake

For the Strawberries

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 12 servings

Turn oven on to 375 degrees. Sift together flour and powdered sugar into a small bowl and set aside.
In a large bowl, beat egg whites, cream of tartar, and salt with a mixer at medium speed until foamy. Then increase the speed to high and beat until soft peaks form. Add granulated sugar 1/4 cup at a time and beat until fully incorporated. Repeat until all the sugar for the cake has been added and stiff peaks form. Beat in vanilla.
Sift flour mixture 1/4 at a time into the egg white mixture and fold it with a rubber spatula until incorporated. Repeat until all of the flour mixture is incorporated into the egg whites. Do not over mix, though. You want to keep it light and airy.
Fold batter into an UNGREASED 9 inch tube pan and spread evenly. Bake 30-35 minutes, until cake springs back when lightly touched. When you remove the pan from the oven, immediately invert the pan and place on a large funnel or bottle to hold it upside down until it cools completely. Once cooled run the tip of a thin knife around all the edges and bottom to loosen it from the pan. Remove and place on a cake plate.
While the cake is cooling, slice strawberries and place in a small bowl. In another small bowl, mix together sugar and balsamic vinegar until blended and drizzle over the strawberries. Cover with plastic wrap and set aside until you serve the cake.
Slice the cake with a serrated knife. Place on a plate and top with strawberries and whipped cream (if using). Enjoy!