Angel Food Cake with Strawberry Sauce and Rose Creme Chantilly

I have been using egg yolks for my desserts this past few days and saved almost 150ml egg whites. I really wanted to give macarons another try but I'm afraid it will go straight to the trash bin again...not to mention the oven I have. Yes! I have a small (3 in 1) microwave, grill, convection oven with the heating element on the top.

If there are 2 pastries that I won't attempt to bake (again) in that oven are macarons and custard cake. Why? I've tried custard cake twice. The sponge cake was perfectly baked but the caramel stayed solid and the custard didn't even cook. I followed the exact recipe yet still failed. I tried to figured out what went wrong...it was me? the recipe? or the oven was to blame for my custard cake chaos? Oh well! Pieter really, really need to get me a decent oven once I return from my trip to Manila.

So, frozen egg whites + frozen strawberries = delicious, light, soft Angel Food Cake with Strawberry Sauce. It was funny how Pieter eat his angel food cake. He tears a big piece and wipe the strawberry sauce and whipped cream from his plate like a sponge (literally) and then stuff his face.
It was my 1st angel food cake and I can say that the oven cooperated with me this time...well, always except for macarons and custard cake. ;-)

angel food cake
150 ml egg whites
3/4 cup caster sugar
2/3 cup cake flour
1 tsp vanilla extract
1 tsp cream of tartar (didn't add coz i dont have in hand)
1/2 tsp salt
Pre-heat oven to 170 C.In a bowl sift cake flour and half of the sugar. Sift twice to ensure the cake is light. Set aside.In another grease free bowl, beat the egg whites until foamy. Add cream of tartar and salt. Slowly add the rest of the sugar while whisking. Beat until stiff peaks and glossy.Carefully fold in the dry ingredients and mix until well blended. Fold in vanilla extract.Turn the mixture into an ungreased angel food cake pan and bake at 170 C for 40-45 minutes until the cake has risen, golden and springy to the touch.Invert the cake pan on a bottle and let cool upside down. Carefully take cake out of pan.strawberry sauce
250 gm frozen strawberry
2 tbsp sugar
Place the frozen strawberries in a large bowl and thaw.
Once thawed, put the strawberries, sugar and their juice in a food processor and process the berries until pureed. Taste and add more sugar if needed.rose creme chantilly (or use vanilla if you don't have rose water)
250 ml whipping cream
1 tbsp sifted powdered sugar (add more powdered sugar if you want)
1/4 tsp rose water or 1/4 tsp vanilla extract
Whip the cream and powdered sugar until cream stands in soft peaks. Add rose water or vanilla extract.