Shake Family Recipes, White Chocolate Angel Food Cake

with Strawberries and Chocolate Sauce

Makes one 10-inch cake

Fresh Salinas Valley strawberries are combined with two kinds of chocolate to make this dessert a taste sensation. Adding a little vanilla ice cream enhances its dreamy quality.

1 cup almonds, chopped and toasted (see instructions)
2 cups cake flour
2 cups granulated sugar
3 1/2 cups egg whites (about 24 large eggs, at room temperature)
1/2 tsp. salt
3 tsp.s cream of tartar
1 tsp. pure vanilla extract
1 tsp. almond extract
1 cup finely chopped white chocolate
Fresh strawberries
Chocolate sauce (purchased)

Preheat oven to 350°F

To toast almonds: Spread nuts in a single layer on an ungreased shallow baking pan. Bake for 2 to 3 minutes, shaking pan occasionally, until almonds are golden brown.

For the cake: Sift flour, salt, and cream of tartar together in a small mixing bowl. In a large mixing bowl, using the whisk attachment, beat egg whites on medium speed until soft peaks are glossy, but not dry (do not over mix). Continue mixing on low speed and slowly add sugar and flour until thoroughly combined. Add vanilla and almond extracts. With a spatula, gently fold in almonds and white chocolate. Carefully transfer batter into an ungreased 10-inch tube pan. Bake for 45 minutes to an hour, or until cake is golden brown and springs back when touched.

Invert pan and let cake cool completely, about three hours. Carefully run a large knife around the sides of the pan to loosen cake, invert onto a wire rack. Serve with sliced fresh strawberries and drizzle with chocolate sauce. Cake can be kept in an airtight container at room temperature for up to two days.