We’ve never been to a fondue party. Ever. When a friend chose fondue as the theme for a rotating monthly dinner party, we had to do research. Our contribution was fruit/dessert, but it was trickier than that. We had to bring something to be dipped and something that would serve as a dip. No cheese or chocolate here! Oh, and it had to be healthy in a theoretical sense. There was no better time to pull out one of the more healthier desserts on the block–angel food cake.
Though chocolate and cheese have long ruled the fondue world, there are actually a variety of dishes you can come up with to create a multi-course experience. Our friendly host featured a meat and veggie course with broth in the pot, and we also had a great nutmeggy emmenthal cheese dip with bread and crackers. Our recipe was at the end of course accompanied by a variety of fruit that also dipped well into a strawberry fondue sauce. Angel food cake is fat free, though not calorie free, so it is a light dessert option for almost any occasion. Anyone up for another fondue party?
Angel Food Cake – Serves 10 to 12
12 egg whites
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1/3 cup warm water
Zest of 2 oranges
1. With an electric mixer, whip egg whites, water, zest and cream of tartar until you have soft peaks.
2. As egg whites stiffen, whisk flour with half of sugar and salt. Sift into a bowl and set aside.
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. 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. 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!)
Strawberry Fondue Sauce – Approx. 3 1/2 cups
2-2 1/2 cups strawberries, finely chopped
1 1/4 cups plus 3 tablespoons half and half
3/4 cup powdered sugar
1 tablespoon cornstarch
Juice of 1/2 lemon
1. 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.
2. Measure out 1 1/4 cups half and half into a separate bowl and plop a ladle of strawberries in the bowl. Whisk well.
3. Pour milky strawberries back into the original pot and stir well until incorporated. Turn heat down to low.
4. 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.
5. Serve immediately in a fondue pot and get to dippin’! (The sauce also tastes great cold.)
Click HERE for printable recipes.