Berry Yummy Stuffed Angelfood Cake

This homemade angelfood cake is a summer showstopper.  Not only is it easy to make, it is light, fluffy, and absolutely delicious.  The addition of sweet summer berries make this dessert super healthy and super good.  Everyone will be impressed by this sweet, melt-in-your-mouth cake.  Enjoy! :)

Ingredients:

1 cup flour

1 1/4 cup powdered sugar
1 1/2 cups egg whites, about 10
1 1/2 tsp vanilla extract
1 vanilla bean, seeded
1/4 tsp almond extract
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
Light Cool Whip
Strawberries, sliced
Blueberries
Raspberries

Directions:
In a small bowl, sift flour and powdered sugar together twice.  In a large bowl, whip egg whites, vanilla, vanilla bean seeds, almond extract, salt, and cream of tartar together until small peaks form.  This should take a couple of minutes.  Continue blending and slowly add the sugar, about two tablespoons at a time, into the egg white mixture until stiff peaks form.  This will take a couple more minutes.  Slowly add and fold the flour mixture into the egg white mixture, about 1/4 cup at a time.  (Fold this in very carefully to keep the mixture fluffy.  Use an "under and up" folding method.)   Carefully pour mixture into an ungreased angelfood cake pan and bake for 30 minutes or until the top of cake is brown.  Invert hot cake pan onto three cans while cooling.  Slowly take out cake once completely cooled.  Cut a single serving slice, then cut that piece in half to fill.  Add a thin layer of cool whip on top of the bottom half of the cake piece.  Place a couple berries on top of the cool whip.  Put on the top half and another dollop of cool whip, along with as many berries as you would like!  Enjoy :)