Almond angel cake with sliced strawberries

Egg whites, room temperature	1 ½ cups
Sugar, powdered	1 ½ cups
Flour, all-purpose baking	1 cup
Cream of tartar	1 ½ teaspoons
Vanilla extract	3/4 teaspoon
Almond extract	3/4 teaspoon
Sugar	1 cup

1. Preheat oven to 350°F; position rack on lowest level in oven.
2. Sift powdered sugar and flour together three times.
3. In a large bowl, beat whites, cream of tartar, and extracts with a mixer until soft peaks form (tips curl).
4. Gradually add sugar to egg mixture, beating until stiff peaks form (tips stand straight).
5. Sift one-fourth of the flour mixture over the egg mixture; fold in gently.
6. Repeat, folding in remaining flour mixture by fourths.
7. Pour into an ungreased 10-inch tube pan.
8. Bake for 40 to 45 minutes, or until the top springs back when lightly touched.
9. Immediately invert cake, leaving it in the pan; cool thoroughly.
10. Loosen sides of cake from pan, and remove.
11. Serve with sliced strawberries, or other topping, if desired.