• 1 ¼ cups Cake Flour
• 1 ¾ cups Granulated Sugar
• ¼ teaspoon Salt
• 1 ½ cups Large Egg Whites (from 11 eggs)
• 1 teaspoon Cream of Tartar
• ½ teaspoon Vanilla Extract
• ½ teaspoon Almond Extract
• 8 oz Cool Whip (thawed, optional)
• Raspberries (optional)
• Strawberries (optional)
• Blueberries (optional)

INSTRUCTIONS

• Adjust the oven rack to 2nd level position (just above center) and preheat your oven to 350ºF.
• Whisk together the cake flour, granulated sugar, and salt. Set aside.
• 1 ¼ cups Cake Flour, 1 ¾ cups Granulated Sugar, ¼ teaspoon Salt
• Using your hand mixer or stand mixer fitted with the whisk attachment beat the egg whites on medium-high speed until they are very frothy and can form soft peaks (see notes).
• 1 ½ cups Large Egg Whites (from 11 eggs)
• Add in the cream of tartar, vanilla extract, and almond extract. Continue to beat until stiff peaks form.
• 1 teaspoon Cream of Tartar, ½ teaspoon Vanilla Extract, ½ teaspoon Almond Extract
• With a spatula, gently fold in the whisked dry ingredients with the beaten egg whites. Do not use your mixer for this part.
• Place the batter into an ungreased 10 inch tube pan, then bake for 45 minutes at 350ºF or until top is a nice golden brown (see notes).
• After the cake is done, cool it upside down using the legs on your tube pan (if your tube pan has these) or on top of two equally sized cans.
• After it’s cooled completely, take a knife and gently run it along the edges before removing it from the pan.
• Using a serrated knife, cut the cake in half, length-wise, creating 2 layers. You can also choose to not cut it at all!
• Add a layer of cool whip, then a layer of berries. Place the next layer on top and repeat.
• 8 oz Cool Whip, Raspberries
• Serve and enjoy!

Recipe courtesy of Beyond the Butter