A delicious mix of fresh fruit, heavenly cream, and fluffy cake. This homemade dessert will wow even your most picky eaters!


  • 1 3/4 cups Granulated Sugar
  • 1 1/4 cups War Eagle Mill Organic All-Purpose Flour
  • 2.5 Tablespoons of Corn Starch
  • 1/4 teaspoon salt
  • 1 1/2 cups Large Egg Whites (from approx. 10 Large Eggs)
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2, 8-ounce containers of Cool Whip (optional) or 16-ounce container of Dairy-Free Whipping Cream
  • Raspberries, Strawberries, and Blueberries (optional)



  1. Preheat oven to 350ºF
  2. In a large bowl whisk flour, sugar, and salt together. Set aside.
  3. Using either a hand or stand mixer, beat egg whites on medium-high speed until they are quite frothy and can form soft peaks.
  4. Add in cream of tartar, almond extract, and vanilla extract. Continue beating until stiff peaks begin to form.
  5. Carefully add in whisked dry ingredients with the beaten egg whites with a spatula. 
  6. Pour the batter into an ungreased 10″ tube or bundt pan of your choice and place it in the oven.
  7. Bake for 45 minutes at 350ºF or until the top of your cake is a beautiful golden brown color.
  8. Once the cake is done, cool it upside down using the legs on your tube pan or on top of two cans.
  9. Once it’s completely cool, gently run a knife along the edges before removing it from the pan.


  1. Add a layer of cool whip to the top or Dairy-Free whip and layer the berries to your liking. 
  2. Serve and enjoy!

Optional: Add American Flags to the top for an extra festive touch! These small flags can be found at party and home decor shops!