Angel Food Cake With Strawberry Fondue Sauce

1. 1

   With an electric mixer, whip egg whites, water, zest and cream of tartar until you have soft peaks.

2. 2

   As egg whites stiffen, whisk flour with half of sugar and salt. Sift into a bowl and set aside.

3. 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.

4. 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).

5. 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!)

6. 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.

7. 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.

8. 8

   Pour milky strawberries back into the original pot and stir well until incorporated. Turn heat down to low.

9. 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.

10. 10

    Serve immediately in a fondue pot and get to dippin'! (The sauce also tastes great cold.)

* Per serving · 4 servings · Values may vary.