Fourth of July - Angel Food Cake

Serves 8-10

1 cup cake flour (sifted)

1½ cups extra fine granulated sugar

12 egg whites (at room temperature)

2 teaspoons pure vanilla extract

1½ teaspoons cream of tartar

¼ teaspoon salt

Whipped cream topping (see recipe: Fresh Whipped Cream Frosting)

Fresh sliced strawberries (for garnish)

Fresh whole blueberries (for garnish)

1. Preheat oven to 375° F.
2. In a large bowl, combine egg whites, salt, and cream of tartar. Beat with an electric mixer until foamy, and peaks begin to form.
3. To bowl, add vanilla extract and slowly mix in approximately half of sugar, beating continuously until peaks are stiff.
4. In a separate bowl combine flour and remaining sugar.
5. Using a spatula, slowly fold dry mixture into egg white mixture until all ingredients are thoroughly incorporated.
6. Pour cake batter into an ungreased 10-inch tube pan. Bake at 375° F for approximately 35 minutes. Insert a thin wooden skewer or toothpick into cake, and if it comes out dry (or clean), cake is done.
7. Carefully invert pan on a wire rack, and allow cake to cool completely.  
8. Gently remove cooled cake from pan. Frost entire cake with a thick layer of whipped cream. Decorate top with strawberries and blueberries for a red, white, and blue, Fourth of July theme.