Strawberries on a Cloud

7/8 cup all purpose flour
1-1/2 cups sugar
1-1/2 cups egg whites
1/4 teaspoon salt
1-1/2 teaspoons cream of tartar
2 teaspoons Adam's Vanilla
3/4 teaspoon Adam's Almond extract
Topping and Filling:
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
8 ounce bowl Cool Whip
2 pints fresh strawberries

Utensils: 5 or 6 metal mixing bowls, electric mixer, angel food pan whisk or spatula, boning or paring knife.

Preheat oven to 350F for cake, sift flour with 3/4 cup sugar 3 times, In large separate bowl beat egg white with salt and cream of tartar at high speed until fluffy. Sprinkle 3/4 cup of sugar, 2 tablespoons at a time, beating thoroughly after each addition. Beat until very stiff. Fold in extracts. Sift dry ingredients, 2 tablespoons at a time over egg whites. Fold gently with whisk or spatula. Pour into ungreased tube pan. Bake at 350F for 50 minutes or until crust is golden. Invert pan suspended between the edges of 2 bowls or upside down on a bottle or jigger. Cool inverted for one hour. Cut cake out of pan with a boning knife. Place on cake plate upside down. Cut horizontally saving top half until bottom half has been completely frosted.

For topping, wash, drain and de-stem strawberries. Reserve three for center decoration. Slice all others. Arrange slices in a circle with a domino effect on a plate the size of inverted cake top. Reserve to decorate frosted cake top, Place half of remaining slices on bottom half surface. Set aside remaining slices to mix in with milk. Whisk condensed milk, lemon juice and Cool Whip until thoroughly whipped, Add strawberries and frost with topping until all bottom half is covered. Center top half of cake on bottom half. Completely cover and fill center with topping. Decorate with slices in a domino effect around the top of the cake. Crown the center with 3 whole strawberries. Refrigerate several hours to overnight.

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Cajun Country -- New Iberia, Louisiana