Directions

1. Preheat oven to 360˚ F.

2. Take one dozen large eggs out of the refrigerator.

3. Have your 10” diameter angel food pan ready (no grease, clean, and dry).

4. Measure out and whisk together the following dry ingredients into a medium sized bowl: 1 cup breadfruit flour and ¾ cup granulated sugar

5. Set aside in a small bowl: 2 teaspoons vanilla extract and ½ teaspoon almond extract

6. In a large mixing bowl whip together on high speed until peaks begin to form (with whipping attachment if available): 12 egg whites (be sure no yolk is mixed in with the whites), 1 ½ teaspoon cream of tartar, ¼ teaspoon salt. Then slowly add ½ cup and 2 tablespoons granulated sugar to whipped egg whites, continue to whip until stiff peaks form.

7. On low speed slowly add flour and sugar mixture and extracts until blended. 

8. The batter will be thick, spatula evenly into the un-greased angel food pan, and gently bang the pan on a hard surface to settle the batter.

9. Place on middle to low rack in 360 degree oven, after 10 minutes turn the oven down to 350 degrees F, cook for an additional 25-30 minutes for a total cook time of 35-40 minutes; the cake should spring back when touched with a finger.

10. Cool for two hours upside down with angel food pan suspended on a bottle.

11. Edge around the angel food pan with a knife to help release the cake from the pan, and place onto cooling rack or serving tray.

12. Slice with serrated knife and serve with quartered strawberries and vanilla whipped cream or your choice of toppings.