Angel food cake with tossed berries

Method

1. Preheat the oven to 180C (160C fan forced). Thoroughly wash and dry an angel food cake tin (the tin must be clean and dry). Do not grease.
2. Attach the flat beater to the stand mixer. Place the flour and icing sugar into the mixing bowl. Attach the pouring shield. Turn to speed 1 and mix until combined. Remove from the bowl and set aside.
3. Wash and dry the mixing bowl. Attach the whisk to the mixer and place the egg whites, cream of tartar, salt and extracts into the clean bowl. Whisk on speed 6 to soft peaks, increase to speed 8 adding the caster sugar about ¼ cup at a time and continue beating until a very firm and glossy meringue results.
4. Reduce to speed 1 and quickly scatter over 1/3 of the flour sugar mixture that is set aside. Mix for 6 seconds or until flour is just mixed in, repeat with the remaining flour. Do not over mix. If necessary quickly and lightly run a spatula around the bowl and fold any flour through the mixture.
5. Pour into the ungreased pan, smooth the top and bake on the bottom shelf of the oven for about 30 minutes or until golden and just firm.
6. Invert pan and stand upside down on a cooling rack. Leave until completely cool. Run a metal spatula or knife around the cake to release it from the sides and base. Dust heavily with icing sugar and serve with the tossed berries.
7. For the berries: cut larger berries in half. Combine with the sugar and lemon. Chill for 10 minutes before serving.