Angel Food Cake with Strawberries

1. Preheat oven to 350°F. In large mixing bowl combine egg whites and cream of tartar. Sift flour and 2/3 cup granulated sugar into small bowl.

2. Beat egg whites with mixer on medium speed until soft peaks form. Continue beating on high speed, gradually adding remaining 2/3 cup granulated sugar, until stiff peaks form. Beat in vanilla bean paste. Beat in flour mixture on low speed, gradually, until combined, scraping sides of bowl.

3. Spoon batter into 12 ungreased 2 1/2-inch muffin cups. Bake 25 minutes or until golden and puffed. Cool 5 minutes on wire rack. Run paring knife around sides to remove from cups. Cool completely on wire rack.

4. In blender or food processor, puree 1 cup strawberries. Strain through fine sieve to remove seeds. In large bowl, beat cream and powdered sugar with mixer on medium speed until soft peaks form. Slowly add strawberry puree, beating until combined. Slice remaining 2 cups strawberries.

5. To serve, use serrated knife to split cakes in half horizontally. Place cake top, upside-down, on plate. Top with half of strawberry whipped cream and half of sliced strawberries. Top with cake bottom, inverted, with remaining strawberry whipped cream and sliced strawberries. Garnish with rose petals and mint leaves.

1. Tip: *

Cream of tartar should last almost indefinitely if stored in a dry, dark cabinet. The cream of tartar should appear dry and powdery. If you see clumps, it may have taken on some moisture and might not be effective.