Angel Food Cake With Strawberry Fondue Sauce Recipe

Total Time:

3 hours(Cooking)

Angel Food Cake With Strawberry Fondue Sauce Recipe


12eggs, whites only
1 cupcake flour
1 1/2 cupspowdered sugar
1 1/2 tspcream of tartar
1/4 tspsalt
1/3 cupwarm water
2oranges, zest
2 - 2 1/2 cupsstrawberries, finely chopped
1 1/4 cupshalf and half cream
3/4 cuppowdered sugar
1 tbspcornstarch
2 tspvanilla
1/2lemon, juice
3 tbsphalf and half cream


  1. Preheat oven to 350F.
  2. With an electric mixer, whip egg whites, water, zest and cream of tartar until there are soft peaks.
  3. As egg whites stiffen, whisk flour with half of sugar and salt. Sift into a bowl and set aside.
  4. 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.
  5. Pour mixture into an ungreased tube pan or angel food cake pan and bake for 35 minutes, or until cake is done. (Toothpick test)
  6. 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.
  7. 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.
  8. Measure out 1 1/4 cups half and half into a separate bowl and plop a ladle of strawberries in the bowl. Whisk well.
  9. Pour milky strawberries back into the original pot and stir well until incorporated. Turn heat down to low.
  10. 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.
  11. Serve immediately in fondue pot.

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