Directions For the cake, preheat oven to 350 degrees.
Place egg whites in a large mixing bowl and whip until foamy.
Add cream of tartar and salt.
Beat until egg whites begin to form soft peaks.
They should be stiff but not dry.
Turn mixer to lowest speed.
Add sugar 1 tablespoon at a time.
With mixer still at lowest speed, add flour 1 tablespoon at a time.
Fold in vanilla, lemon juice, and almond extract with a rubber scraper.
Transfer the batter with a spatula to a 10-inch ungreased nonstick angel food cake pan.
The pan should have a central tube to support the batter since it is very light.
Move the spatula gently through the batter to break up air pockets.
Place the pan on bottom rack of oven and bake for 45 minutes or until the cake is lightly golden and the top feels dry.
Test by pressing lightly in the center.
If the cake springs back, it is done.
If not, continue baking, checking at 5 minute intervals.
Remove the pan from the oven, invert it, and let it cool for 1 1/2 hours.
It should be raised from the countertop at least 1 inch.
If your angel food cake pan doesn't have a high center tube for this purpose, rest the pan upside down on an inverted funnel or thin bottle neck.
After cooling, remove cake from pan by loosening the sides with a spatula.
For the sauce, place strawberries, lemon juice, and sugar in a blender or food processor and puree.
To serve cake, pierce with a fork at intervals to indicate 12 portions.
Pull apart with two forks to avoid mashing the cake.
Serve slices of angel food cake topped with peaches and strawberry sauce.
Note: It is important not to let the cake ingredients come into contact with any fat, or they will not rise.
Variations â– Delete peaches and strawberry sauce.
Sift 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves with the flour.
Glaze finished cake with an orange glaze made of 1 cup sifted confectioners' sugar, 2 tablespoons chilled orange juice, and 1 tablespoon grated orange peel, stirred until smooth.
â– Delete peaches and strawberry sauce.
Sift 1/3 cup unsweetened cocoa powder with the flour before adding to the batter.
Glaze finished cake with a glaze made from 1 cup sifted confectioners' sugar, 2 tablespoons cold skim milk, and 1 teaspoon unsweetened cocoa powder, stirred until smooth.
â– Delete peaches and strawberry sauce.
Sift 1/3 cup unsweetened cocoa powder and 2 teaspoons powdered instant coffee with the flour before adding to the batter.
