Ingredients:

1 cup sifted cake flour

7/8 cup plus ¾ cup sugar, separated

13 egg whites from large eggs

½ teaspoon cream of tartar

½ teaspoon salt

2 teaspoons vanilla

½ teaspoon almond extract

Filling:

3 cups heavy whipping cream

1 teaspoon vanilla

6-8 tablespoons powdered sugar

2 cups strawberries, halved and sliced

Method:

Preheat oven to 350 F. Set out but do not grease a 10-inch tube pan.

Sift flour and 7/8 cup sugar three times each and then three times together.

In mixer bowl, beat egg whites, cream of tartar, salt, vanilla and almond extract until slightly thickened, then add the remaining sugar 2 tablespoons at a time until meringue holds stiff peaks.

Remove bowl from mixer and gradually sift the flour mixture over the meringue, then fold gently just until combined. Pour batter into tube pan, cut through with knife to smooth and bake 25 to 35 minutes until done. Let hang upside down until cool.

Whip cream until not quite thick and add first powdered sugar and then vanilla and beat until very stiff peaks form. Divide mixture in half, fold strawberries into one portion. Chill for an hour.

Gently slice off top layer of cake (about 1½ to 2 inches down) and set aside. Cut a moat into the cake by cutting 1 inch from the outer and inner edges and leaving a 1-inch base on bottom. Gently remove the center in pieces with a knife or spoon.

Fill cavity with chilled filling and replace top of cake, pressing gently in place. Frost with remaining whipped cream, sprinkle coconut for garnish, if you wish.

Recipe adapted from Betty Crocker.