Angel food cake :

1. Start by mixing half the sugar with the cake flour and sifting it at least twice.
2. Place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat on medium speed until frothy.
3. Add the vanilla extract, cream of tartar, and pinch of salt and beat on medium-high speed.
4. Add the other half of the sugar one tablespoon at a time every 40 - 50 seconds to the mixture while keeping the mixer running on medium speed.
5. Then increase speed to high and beat for a few minutes (about 5 minutes) until you have a meringue with stiff peaks.
6. Add the flour mixture to the meringue in 4-5 additions and mix gently between each addition with a soft spatula.
7. Preheat the oven to 350°F / 180°C and pour the cake batter into the tube pan without greasing or lining it.
8. Bake for about 30 - 45 minutes until the cake is golden on top.
9. Remove the pan from the oven and place it upside down on a work surface and let it cool completely for at least 1 hour.
10. When cool, run a toothless knife around the inside and outside edges of the tube pan to release the cake from the pan and place it on a serving plate.

Whipped cream:

1. In a medium bowl, place the cold heavy cream with the confectionner’s sugar and  mix with an electric mixer for about 3 minutes at medium speed until you get a firm whipped cream.
2. Serve the cake with the whipped cream, fresh strasberries and some icing sugar.