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1
With an electric mixer, whip egg whites, water, zest and cream of tartar until you have soft peaks.
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2
As egg whites stiffen, whisk flour with half of sugar and salt. Sift into a bowl and set aside.
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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.
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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).
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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!)
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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.
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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.
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8
Pour milky strawberries back into the original pot and stir well until incorporated. Turn heat down to low.
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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.
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10
Serve immediately in a fondue pot and get to dippin'! (The sauce also tastes great cold.)
