- 12 egg whites, at room temperature
- 1/8 teaspoon fresh lemon juice
- 1-3/4 cups granulated sugar, divided
- 1-1/4 cups cake flour, sifted
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups Prosecco Whipped Cream (see below)
- 1/4 cup Prosecco
- 3 to 4 cups fresh strawberries, cut up
Preheat oven to 325°F. In very large bowl beat egg whites and lemon juice with mixer on high until foamy (30 seconds). Reduce speed to medium-high. Slowly add 1 cup sugar. Continue beating until stiff peaks form (5 minutes total).
Stir together flour and remaining 3/4 cup sugar; sift over egg whites, one-fourth at a time. Gently fold in flour and sugar until combined. Add vanilla, almond extract, and salt; fold in until combined.
Carefully transfer batter to ungreased 10-inch tube pan. Gently cut through batter with a long metal spatula to eliminate any large air pockets in batter. Bake 40 to 50 minutes or until cake is golden brown and springs back when lightly touched. Remove from oven and invert pan on wire rack to cool.
Meanwhile, prepare Prosecco Whipped Cream; chill until serving time. Once cake is cooled, loosen sides and around tube; remove sides of pan. Loosen bottom of cake and remove tube. Cut cake in half; store half of cake in airtight container at room temperature up to 3 days or in freezer up to 1 month. Cut crust from remaining cake half. Cut into 1- to 1-1/2-inch cubes. Place half of cake cubes in 8 parfait glasses. Drizzle with half of Prosecco; top with half the strawberries. Top with half of Processo Whipped Cream. Repeat layers. Makes 8 servings plus leftover cake.
Prosecco Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1/4 cup granulated sugar and 2 tablespoons Prosecco. Beat with electric mixer or whisk until stiff peaks form. Makes 2 cups.
NOTE: If you have an abundance of strawberries, here’s a serving idea for the leftover angel food cake.
Prosecco Strawberry Sauce: In a small bowl stir together 1 cup chopped strawberries, 2 tablespoons Prosecco, and 1 teaspoon sugar. Cover and let stand 1 to 2 hours or until strawberries soften. Serve over angel food cake slices.