Preheat oven to 360 degrees F. The odd oven temperature is necessary for this cake.

Before beginning, place oven rack in bottom third of oven. Also make sure you are using a clean angel food cake pan like this one. Lastly make sure all of your bowls, whisks, etc., are clean and dry.

Separate egg yolks from whites making sure that the whites do not have any yolk in them at all. Save the yolks for some other recipe, such as our homemade vanilla ice cream or crème brulee.

If the sugar is not already super fine, place in a food processor and run the motor until the sugar is fine.

Measure out the sugar and place half of it in a medium bowl. Whisk in the salt and cake flour and set aside.

In the bowl of a stand mixer with the whisk attachment, or in a large bowl with a portable beater, whisk the egg whites, water, three extracts and the cream of tartar for two minutes on medium speed.

Add the remaining super fine sugar and whisk on a high speed until stiff peaks form. (The volume will bring the mixture to the very top of the bowl if using a standard sized stand mixer. You may need to lift the whisk out and move the batter edges in once or twice so the mixtures gets whisked evenly.)

Once you have stiff peaks, remove from the stand mixer and sift the flour mixture in a little at a time, folding it in as you go with a rubber spatula, and being careful not to deflate the batter.

Spoon the batter into the un-greased clean angel food cake pan then gently swirl the pan around back and forth on your counter so the batter smooths out on the top but not so hard that you deflate it.

Bake for 35-40 minutes or until a toothpick inserted comes out clean and dry. Ours took exactly 37 minutes.

As soon as the cake comes out of the oven, place a cooling rack over the top and invert the cake. It will cool in this upside-down position over the rack and will not slide out of the pan. Cool for 2-3 hours in the pan.

Use a long thin bladed knife and run it around the inner edge of the flute and the outer edge of the pan to loosen the cake from the pan and along the bottom where is sits on the pan. Lift the cake out from the sides by pulling up from the flute.

Invert onto a plate covered in wax paper or parchment paper so the top doesn’t stick to the plate or your hand, pull off the base and flute then back over again onto your serving dish, top side now facing up. The top is tacky and will peel off if you are not careful.

To prepare strawberries, remove tops and slice strawberries. Place in a bowl with ½ cup of powdered sugar and toss. The strawberries will create their own liquid.

Whip cream to soft peaks.

Cut cake into eight portions with a sharp serrated knife and serve with fresh strawberries and whipped cream.