Ingredients 9 egg whites 14 Tablespoons sugar 9 egg yolks 3 Tablespoons flour 8 Tablespoons butter 1 cup orange juice 1-1/4 teaspoons freshly grated orange peel 3 cups sliced fresh strawberries Preheat oven to 350 degrees. Beat egg whites until foamy. Gradually add 9 tablespoons of sugar and continue beating until the whites are stiff. Beat the egg yolks with the flour and 1/2 teaspoons freshly grated orange peel until thick and light yellow. Gently fold in the yolk mixture with the beaten egg whites. Set aside. Melt 6 tablespoons of butter in a 12-inch ovenproof frying pan. Add the orange juice, sugar and orange peel. Cook until bubbling, remove from heat and gently slide large spoonfuls of the egg mixture onto the hot sauce. Bake at 350 degrees for 10 to 15 minutes until set around the edges and slightly creamy in the middle. While this is baking, place 2 tablespoons of butter, 2 tablespoons of sugar, 1/2 teaspoon grated orange peel, and 1/2 cup orange juice into a frying pan. Heat until bubbling. Remove from the heat and stir in the strawberries.
Serve omelet soufflé at once. Spoon down into the bottom of the pan to scoop out the orange sauce and serve on plates with warm strawberries on top with a dab of sour cream.