Angel Food Cake With Strawberry Fondue Sauce
By: The Duo Dishes
Published: Monday, November 30, 2009 - 12:54pm

Ingredients




12 egg whites
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
 cup warm water
Zest of 2 oranges

2 cups strawberries, finely chopped
1 1/4 cups plus 3 tablespoons half and half
3/4 cup powdered sugar
1 tablespoon cornstarch
Juice of 1/2 lemon

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.)