Strawberry Angel Food Layer Cake

Ingredients

U.S. Metric Conversion chart

•2/3 cup(s) cake flour (not self-rising)
•2/3 cup(s) confectioners' sugar
•8 large egg whites
•1/4 teaspoon(s) salt
•2/3 cup(s) granulated sugar
•2 tablespoon(s) sugar
•2 teaspoon(s) vanilla extract
•1 container(s) (1-pound) strawberries
•1 cup(s) heavy cream, substitute whipping cream

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Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.