14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
4 drops rose gel-paste food coloring
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
3 teaspoons pure vanilla extract
16 ounces strawberries, hulled and quartered (about 2 cups)
2 teaspoons fresh lemon juice
2 cups (1 pint) sour cream
3 tablespoons confectioners’ sugar
Directions
Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift flour and 3/4 cup sugar 4 times.
In the bowl of an electric mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
Transfer batter to an un-greased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to touch, 35 to 40 minutes.
Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
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