Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Sift together
Cake Flour (135 g)
and half of the
Granulated Sugar (300 g)
Step 4
Seperate the
Eggs (12)
white from the yolk.
Step 5
In a large mixing bowl, beat the egg white until foamy on a low speed. Add
Cream of Tartar (3 g)
and
Salt (3 g)
and continue to beat, gradually increasing the speed to high.
Step 6
When the egg whites get pretty white, stir in the remaining sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form. Add
Oranges (10 g)
and
Pure Vanilla Extract (10 mL)
.
Step 7
Transfer the whipped egg whites into a large bowl. Add flour/sugar mixture and carefully fold everything together. Be careful not to deflate the batter.
Step 8
Now transfer the batter to an ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes.
Step 9
Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
Step 10
To make the strawberry sauce, in a small saucepan combine
Fresh Strawberries (150 g)
and
Honey (40 g)
and boil for about 5 minutes. Cool completely.
Step 11
Mmm, deliciousness! Honestly, this cake is the best, you don’t have to eat the entire cake the same way. Change it up with different sauces and frostings!
