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Post # 1
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Join Date: 27 Apr 2010
Location:  KuwaitPosts: 303 |
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Angel Food Cake with Berry Sauce |
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Ingredients
12 egg whites 1 cup confectioners' sugar 1 cup cake flour 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups sugar 1/3 cup blueberry vodka 1 tablespoon cornstarch 1 tablespoon water Sauce: 2 1/2 cups fresh raspberries, divided 2 cups fresh blueberries, divided 1/3 cup unsweetened pineapple juice 3 tablespoons raspberry liqueur 2 cups halved fresh strawberries 1 cup fresh blackberries Directions Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees F for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake. |
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