Chocolate Strawberry Angelfood Cake

Chocolate Strawberry Angelfood Cake

1 1/4 cup egg whites (10-12 eggs)
1 cup + 2 tbsp sifted cake flour (can use 3/4 cup white rice flour, 1/4 cup potato starch, 1 tsp xantham gum)
1/2 cup sifted sugar
1/4 tsp salt
1 1/4 tsp cream of tartar
1 cup sifted sugar
1/2 tsp almond extract
1 tsp vanilla extract
1 box fresh strawberries, sliced
3 oz dark chocolate, melted

Set our measured egg whites 1 hour ahead. At time of baking, preheat oven to 375. Sift flour with sugar 3 times. At high speed in mixer beat egg whites until foamy. Add cream of tartar and beat at high speed until stiff enough to form peaks, but not dry. With mixer on high, add 1/2 cup sugar, 1 tbsp at a time. Turn mixer to lowest speed and add almond and vanilla extracts. Stop mixer. Sift in flour, one quarter at a time, lightly folding 15 times after each addition. Fold 15 additional times. Push into ungreased 10" tube pan. With spatula, cut complete square in batter without lifting spatula.

Bake 30-35 minutes or until cake springs back when touched. Invert pan to cool. When cold, reinvert pan and insert knife along inner edge to remove.

Melt chocolate, cool slightly, and fill frosting piper or plastic ziplock bag. If using ziplock bag, cut small hole in one corner. Pipe chocolate in decorative patterns across cake. Fill cake cavity with sliced strawberries and use remaining berries to decorate top and base of cake.