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1
Preheat oven to 325 F. In a medium bowl, whisk together flour and salt. Divide sugar in half and set 3/4 cup of it. Combine the other 3/4 cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.
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2
In the bowl of a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy. Increase speed to medium-high and whisk until stiff peaks begin to form. Just as eggs begin to set and form peaks, slowly pour in remaining 3/4 cup of sugar. Beat in vanilla and almond extract. This process will take about 5-7 minutes.
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3
Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined. Pour the mixture into an non-greased tube pan or bundt cake pan. Bake for 40-45 minutes. Remove from oven and allow to cool upside down until cool, about 2-3 hours. You can set the pan over the neck of a wine bottle to hold steady as it cools.
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4
After it's cool, run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.
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5
For the roasted strawberries:
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6
Preheat oven to 350 F. Wash, hull and quarter two pounds of strawberries. Put them into a baking dish. Toss with sugar and lemon juice (if using) then put the dish in the oven and roast the berries for 15 minutes, stirring halfway through the cook time. When done remove dish from oven. Allow to cool, chill and then serve.
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7
Top strawberries onto slices of angel food cake for strawberry shortcake.
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8
Angel Food Cake by Cook's Country; Roasted Strawberries from Rachel Currier of Baked by Rachel.
