1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12 large eggs)
1 1/2 teaspoon cream of tartar
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1 quart (4 cups) strawberries
1 pint (2 cups) blueberries
1/2 pint (1 cup) raspberries
1 box white chocolate instant pudding mix
1 cup milk
1 can sweetened condensed milk
1 teaspoon almond extract
12 ounces frozen whipped topping, thawed
Heat oven to 375 degrees. Sift cake flour and powdered sugar and set aside. Sift cake flour and powdered sugar and set aside. In a large mixing bowl, beat egg whites and cream of tartar until foamy on medium speed (eggs separate better when cold and then beat up better when at room temperature). Gradually, beat in granulated sugar on high speed adding 2 tablespoons of sugar at a time. Add salt, vanilla and almond extract with last addition of sugar. Continue beating until glossy and stiff peaks form. Sprinkle flour-powdered sugar mixture, 1/4 cup at time over beaten egg whites; folding in just until flour-surgar mixture disappears. Pour batter into ungreased tube pan and gently cut through batter with metal icing spatula to break air pockets. Bake until cracks feel dry and top springs back when lightly touched, 30-35 minutes. Invert pan on glass bottle until cake has cooled. Remove cooled cake from pan and cut into bite-sized pieces with serrated knife.
While cake is cooling, mix white chocolate pudding mix with 1 cup milk and can of sweetened condensed milk. Add 1 teaspoon almond extract and chill in refrigerator until firm.
Rinse fresh fruit under cold water and place on paper towels. Gently pat dry. Cut the strawberries in half lengthwise.
Use a trifle bowl so layers can be seen:
First layer: half angel food cake pieces
Second layer: half pudding mixture
Third layer: half whipped topping
Fourth layer: stand a row of strawberries around the edge of bowl and fill with half of fresh fruit
Repeat layers and top with arranged fruit.