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1
Preheat oven to 350 degrees Fahrenheit.
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2
Combine the cake flour with 3/4 c. of the sugar.
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3
Sift the mix twice and reserve In a large bowl, beat the egg whites with a whisk or possibly an electric mixer at medium speed till frothy.
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4
Add in the cream of tartar and continue to beat till the whites are thick and have tripled in volume.
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5
Sprinkle half the remaining sugar over the whites and continue beating till the sugar is incorporated.
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6
Repeat with the remaining sugar; beating till the whites are hard and glossy.
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7
Gently mix in the flour and sugar mix in 3 additions.
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8
With the last addition, mix in the zest.
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9
Spoon the batter into an unbuttered 10-inch angel food cake pan with removable bottom.
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10
Run a thin knife through the batter to break up any air bubbles.
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11
Bake for 45 min, till the cake is golden brown and springs back when gently pressed in the center with your finger.
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12
Invert the pan on a cooling rack and allow the cake to cold completely, for at least 1 hour.
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13
Run a thin knife around the sides and the center tube of the pan.
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14
Lift the cake out by pulling the tube.
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15
Run a long, thin knife along the bottom of the cake to free it from the tube.
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16
Carefully invert it onto a rack, lift out the tube and turn the cake top side up.
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17
Strawberries:Arrange berries in a bowl.
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18
Pour on cointreau, sprinkle with sugar and chill for 1 hour.
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19
Cut fresh mint leaves into thin strips and add in just before serving.
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20
Spoon onto angel food cake.
