Sentidokomon

This airy cake is free of fat but tastes heavenly, especially with a fruity accompaniment.

12 – Eggs whites, 1 1/2 tsp – Cream of tartar, 1 1/2 cups – Sugar, divided, 1 1/2 tsp – Vanilla, 1 cup – Sifted cake flour, 1/4 tsp – Salt, Fruit or frosting, optional

Oven Temp ~ Preheat ovenIn large bowl, using a mixer beat egg whites with cream of tartar and vanilla at 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.

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.

Serve with strawberries (see below) and whipped cream.

Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.

Tips:

(Source: http://www.recipes4cakes.com)

2. Slice some fresh strawberries with a little bit of brown sugar (approx. 1 tbsp) and a splash of orange liqueur (approx. 1-2 tbsp), keep refrigerated until ready to use.

375°, Cake Baking Time ~ 30 – 40 minutes, Pan Type ~ 10 x 3 3/4-inch (Angel Food cake pan)1. Make sure that the bowl you will use for beating the egg whites and the cake pan do not contain traces of any kind of fat (butter or oil), wipe it clean with white vinegar on a kitchen paper.