Heavenly Angel Food Cake

One of my sorority sisters and friends has been struggling with cancer since this summer. She went Heavenward today to join God's band of angels. Susan was one of those people who always had a smile and a kind word. Her grace and courage were truly remarkable. It was my privilege, along with hundreds of others, to be a recipient of her faithful witness during these past months. I like to think that she didn't lose a battle with cancer, but that she gained many victories for the Lord through her steadfast testimony and honorable life. This favorite recipe is posted in both her memory and honor. If you are so inclined, say a little prayer for her husband, children and grandchildren. Susan -Love and Loyally, Debbie.

Approximately 16 servings.

1 1/2 cups sifted cake flour (and I do think it is necessary to sift here)

12 egg whites (use the real thing)

1 1/4 teaspoons fresh cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla extract (clear if you have it)

1/4 teaspoon almond or orange extract (I like orange extract especially when I serve this with fresh fruit.)

1 1/3 cups sugar

Sift the flour 4 times and set aside. Beat the egg whites until bubbly; add cream of tartar, salt, and extracts. Beat until soft peaks form. (I use an electric mixer, but it's good exercise if you can do it by hand!) Gradually add the sugar, 1/3 cup at a time, beating each time until blended. Fold in the flour by hand. Pour the batter into an ungreased 10-inch tube pan. (Make certain that the pan is clean and dry.) Bake at 375 degrees for approximately 35 minutes. Invert the pan onto the neck of a bottle (I use a worchestershire bottle.) and let stand until the cake is completely cool. Run a knife around the inside and outside edges to loosen before removing from the pan.

I like to serve this with fresh berries when they are in season. To prepare the berries, I will mix whatever amount I want with a little sugar and some orange juice, cover and chill for at least an hour. Of course, you might want to add "just a tad" of whipped cream to the top as well. You can use any combination of berries, but my favorites are blackberries, raspberries and blueberries. I usually use strawberries by themselves...whatever floats your berries!