Ann's Strawberry Angel-Food Cake



  1. 1 cup sifted unbleached white flour
  2. 1 cup finely ground date sugar or 1 cup superfine sugar
  3. egg white
  4. 1 14 teaspoons cream of tartar
  5. 1 12 teaspoons vanilla extract
  6. 12 cup strawberries, thinly sliced fresh or 12 cup frozen strawberries


  1. Preheat oven to 350F
  2. Sift together flour and 1/2 cup sugar into a large bowl.
  3. Set aside.
  4. In another bowl, beat egg whites until foamy.
  5. Add cream of tartar; continue beatin until soft peaks form.
  6. Add remaining 1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form.
  7. Fold in flour-sugar mixture, 1/2 cup at a time.
  8. Fold in vanilla and strawberries.
  9. Pour batter into an ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with a knife.
  10. Bake 40 minutes, or until cake is lightly browned and springy.
  11. Invert pan and let cake cool 40 minutes.
  12. Remove cake from pan and set on a serving plate.