Angel food cake with macerated strawberries

Amaretto Macerated Strawberries
2 cups strawberries, chopped 
1 tsp sugar 
1 tsp lemon juice 
2 Tbsp water
¼ cup amaretto

In a small saucepan, heat all but the amaretto to a simmer. Cook gently until the strawberries begin to break down. Add the amaretto and set aside until serving. Can be stored and covered in the refrigerator for up to a week.

Angel Food Cake
1 ¾ cup egg whites
1 ½ tsp cream of tartar
½ tsp salt
1 ¼ cups sugar
1 Tbsp vanilla
1 ½ tsp almond extract
1 ¼ cups cake flour, sifted
½ cup sugar

Pre-heat oven to 375°.

In the bowl of a standing mixer, whip together the egg whites, cream of tartar, and salt until soft peaks appear.  Slowly add the sugar and beat to a stiff meringue. Mix in the vanilla and almond extracts.

Sift together the cake flour and sugar.  Sift the mixture into the meringue one cup at a time, folding gently after each addition.  Blend the flour into the meringue well but do not over mix.

Spoon batter into a straight-sided tube pan that is thoroughly clean and without grease or fat of any kind as this will make the cake fall during baking.  Bake for 30 minutes or until the top of the cake is golden brown and springs back to the touch. 

Remove from the oven and immediately invert the cake onto a rack.  Let stand until it is completely cool to the touch.  Then, using a thin knife or spatula, work around the edge of the cake to loosen from the pan.  Turn out onto a serving platter. Serve with Amaretto Macerated Strawberries.