This gorgeous cake with fresh local berries is summer on a plate. Serve with whipped cream or thick yogurt flavoured with vanilla.
1. In medium bowl sift 1/2 cup sugar with flour.¬†Place egg whites in large bowl of electric mixer with cream of tartar and salt.¬† Heat a few cups of water in medium saucepan and place bowl of egg whites over water, stirring, until egg whites feel a little warm. This takes 3 to 5 minutes.¬†Start beating egg whites with mixer and gradually beat in 1 cup sugar. Beat in vanilla and lemon peel. Gently fold in flour in three additions.
2. Spoon mixture into 10" angel cake pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake tester comes out clean. Turn cake upside down on a rack and cool cake in pan.¬†To remove cake from pan use a thin knife to loosen sides. Remove tube and run a knife between top of cake and pan.¬†Dust with icing sugar.
3. For the strawberries combine berries with sugar and balsamic. Marinate¬†30 to 45 minutes.
4. Serve cake with berries and whipped cream.