Lemon Angel Food Cake with Strawberries

Ingredients

• 1 bag (20 ounces) frozen strawberries, thawed
• 1/2 cup orange juice
• 12 large egg whites, at room temperature
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt

• 1 1/4 cups sugar
• 3 tablespoons grated lemon zest
• 1 teaspoon vanilla
• 1 cup flour

How to make it  1 hour, 10 minutes



• 1

  Combine strawberries and orange juice in large bowl. Refrigerate.


• 2

  Preheat oven to 325°F. Beat egg whites, cream of tartar, and salt in large bowl with electric mixer until foamy. Gradually beat in sugar, 2 tablespoons at a time, until thick, soft peaks form. Beat in lemon zest and vanilla.


• 3

  Gently fold flour into egg-white mixture, 1/4 cup at a time, until incorporated. Spoon into ungreased 10-inch angel food or tube pan. Bake until top springs back when lightly pressed, about 50 minutes.


• 4

  Invert cake pan to cool. If pan does not have legs, hang pan over the neck of a bottle. Cool cake completely. Run metal spatula around edges and center of pan, then invert onto cake platter. Serve with strawberries and their juice.