Preheat the oven to 325 degrees F (160 degrees C).
Cake Flour (1 cup)
and half of the
Granulated Sugar (1 1/2 cups)
white from the yolk.
In a large mixing bowl, beat the egg white until foamy on a low speed. Add
Cream of Tartar (1 tsp)
Salt (1/2 tsp)
and continue to beat, gradually increasing the speed to high.
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 (1 Tbsp)
Pure Vanilla Extract (1/2 Tbsp)
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.
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.
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.
To make the strawberry sauce, in a small saucepan combine
Fresh Strawberries (1 cup)
Honey (2 Tbsp)
and boil for about 5 minutes. Cool completely.
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!