Angel Food Cake With Strawberry Fondue Sauce

Ingredients

1 1/2 cups powdered sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
Zest of 2 oranges
2 cups strawberries, finely chopped
1 tablespoon cornstarch

Preparation

1
With an electric mixer, whip egg whites, water, zest and cream of tartar until you have soft peaks.
2
As egg whites stiffen, whisk flour with half of sugar and salt. Sift into a bowl and set aside.
3
When eggs are ready, sift 1/4 of flour on top of eggs and fold in carefully with a spatula. Add remaining flour in 3 more batches.
4
Pour into an ungreased tube pan or angel food cake pan and bake in a preheated oven at 350 degrees for 35 minutes, or until cake is done (comes out dry when you poke a utensil inside).
5
Cool upside down for at least 1-2 hours before cutting. (Place on a cooling rack or on top of a glass–anything to keep cake elevated. It won’t fall out!)
6
Put strawberries, sugar and lemon juice in a heavy sauce pan. Cook on medium low heat for 13-15 minutes, continuously breaking up berries as they heat.
7
Measure out 1 1/4 cups half and half into a separate bowl and plop a ladle of strawberries in the bowl. Whisk well.
8
Pour milky strawberries back into the original pot and stir well until incorporated. Turn heat down to low.
9
Stir cornstarch and vanilla into remaining half and half. Add to strawberries and continue mixing on the heat for another 3-5 minutes, or until slightly thickened.
10
Serve immediately in a fondue pot and get to dippin’! (The sauce also tastes great cold.)

Tools

 



About

Yield:

12.0

Added:

Monday, November 30, 2009 - 12:54pm

Creator:

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