Angel food cake with pineapple whipped topping.

INGREDIENTS

• >>1 cup cake flour (no other flour substitutions)
• >>⅔ cups sugar
• >>12 large egg whites only, must be at room temp (If any yolk accidentally falls in, remove it!)
• >>1½ tsp cream of tartar
• >>¼ tsp table salt
• >>⅔ cups sugar
• >>1½ tsp vanilla extract
• >>½ tsp almond extract 

For Topping: 

>>1 oz box Instant Vanilla Pudding 

>>20 oz can Crushed Pineapple

>>8oz tub of  Cool Whip (thawed) 

>>Strawberries & Blueberries

What to do: 

1. Important: Do NOT grease the pan!!
2. Preheat oven to 375F. Sift cake flour and ⅔ cup sugar into a bowl and set aside.
3. In a separate bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other ⅔ cup sugar slowly, and then beat on high until stiff peaks form.
4. Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
5. Spoon batter into un-greased cake pan. Gently shake to even out batter.
6. Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
7. Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
8. For topping: In a bowl mix can of crushed pineapple with dry pudding mix. Then stir in Cool Whip. 
   
9. Begin to layer the cake, spread on whipped topping & add berries. Repeat.