Strawberry Shortcake with Champagne Kabobs

Angel Food Cake:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites- room temperature (reserve yolks!)
1/3 cup warm water
1 teaspoon orange extract or extract of your choice
1 1/2 teaspoons cream of tartar

Sabayon:
10 egg yolks
1 cup sugar
1 cup champagne
1 tsp vanilla extract
1 tsp orange zest

Kabobs:
10-12 kabob skewers
12 strawberries, stems removed and halved
24 blackberries

1. Preheat oven to 350 degrees.
2. In a food processor, spin sugar for about 2 minutes until it is superfine. Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
4. Carefully spoon the mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
5. Cool upside down on the cooling rack for at least an hour before removing it from the pan.
6. (It’s me again with the instructions!) While the angel food cake is cooling, prepare the sabayon sauce. Sabayon is a creamy sauce that is thickened by carefully cooking the egg yolks.
7. Fill a large bowl with about 4 inches of ice and water, and set aside.
8. Add the separated yolks and sugar to a medium-sized saucepan. Whisk until the yolks become slightly fluffy. Add the champagne, whisk again, and put the mixture over a double boiler.
9. Begin to cook on medium heat, stirring constantly as the mixture cooks. It will start to thicken. When the texture coats the back of a spoon, immediately set the pot in the ice water. Whisk and whisk until the temperature cools completely. Add the vanilla extract and the orange zest, transfer to a serving bowl, and set aside covered in the refrigerator.
10. To assemble the kabobs, cut the angel food cake into large, bite-sized pieces. Skewer one piece of cake for every piece of fruit. I made them all the same pattern but I wish I didn’t. I think it stands out when they all look a little different.
11. Serve the kabobs with the chilled sabayon on the side.