Directions

1. Combine the strawberries and orange juice in a large bowl and refrigerate.
2. Preheat the oven to 160 C (325 F). Beat the egg whites, cream of tartar, and salt with an electric mixer in a large bow until foamy. Gradually beat in the sugar, 2 tablespoons at a time, until thick and soft, soft peak form. Beat in the lemon zest and vanilla.
3. Gently fold the flour into the egg whites, ¼ cup at a time, until incorporated. Spoon into an ungreased 25 x 11 cm (10 a 4 ½ in.) tube pan. Bake until the top springs back while lightly pressed, about 50 minutes
4. Invert the pan to cool. (If the pan doesn’t have legs, invert is on the neck of a bottle. Let cool completely, then remove by running a metal spatula around the edges and centre and inverting onto a cake platter. Serve with strawberries and juice.

Nutrients per serving: 160 calories, 5 g protein, 35 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g fibre, 153 mg sodium.