If you need to substitute all-purpose instead of cake flour, take out 2 T. per cup of all-purpose if you don't have any cornstarch at home. If you do, I highly recommend replacing the deleted 2 T. with 2 T. cornstarch. Why? Because cornstarch is gluten free, thusly ending up diluting the gluten content while replacing the original amount of flour taken out.
Strawberry-Angel Food Layer Cake
2/3 c. cake flour (not self-rising)
2/3 c. sugar
8 egg whites, room temperature
1/4 t. salt
2/3 c. granulated sugar
2 T. powdered sugar
2 t. vanilla extract*
2 lb. strawberries
2 c. heavy cream, or 4 c. whipped topping
Preheat oven to 350 degrees F. Grease a cake pan with butter or margarine, or nonstick cooking spray. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 c. granulated sugar, 2 T. at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
While cake cools, prepare strawberries and whipped cream. Set 8-10 berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 T. granulated sugar until soft peaks form. Reserve 2 c. whipped cream. Fold strawberries into whipped cream remaining in bowl.
Heat peach preserves in microwavable bowl until warm and thinned. Stir and set the reserved berries into it, coating each well. Assemble cake: With serrated knife, cut cake into 3 equal layers. Place 1 cake slayer on platter; spread with 1/2 of strawberry whipped cream. Top with 1 more cake layer then with remainder of strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top and sides of cake, piping dollops (if you have a pastry bag)to show where each slice should be. Garnish with the glazed, reserved berries and refrigerate if not serving immediately.