Angel Cake with Strawberry Orange Coulis

Heat oven to 350 degrees. Wash and thoroughly dry a 10-inch tube cake pan. Sift cake flour, 1/2 cup of the sugar, orange zest and salt 6 to 8 times, using two bowls, going back and forth between them and holding the sifter high over the bowl to incorporate air.

Using electric beaters, beat the egg whites in a clean, dry bowl until foamy, working the beaters up and down and around to incorporate as much air as possible. Beat in cream of tartar, lemon juice and 1 teaspoon water. Continue beating while you sprinkle in the remaining 1 cup sugar a couple of tablespoons at a time. Beat in vanilla. Continue beating until stiff peaks form when the surface of the egg whites is touched.

Sift flour mixture over whipped egg whites a little at a time and use a large rubber spatula to gently fold each addition into the egg whites. Do not overmix. Gently turn the batter into tube pan. Place in center of hot oven.

Bake until cake springs back when you press your finger lightly near the center, 45 to 50 minutes. Invert the cake pan and set it to rest on the rims of three identical coffee cups so that the cake cools upside down with airflow beneath. Cool cake completely. To remove it from the pan, use a fork to very gently pull the cake away from sides of tube pan.

For the coulis, puree the strawberries with honey, orange juice and zest. (Or, for a more textured sauce, slice the berries and mix gently with other ingredients.) Let stand at least 15 minutes, stirring occasionally.

To slice cake, use a gentle sawing motion with a large serrated knife. Serve with coulis and lightly sweetened whipped cream.