| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Granulated sugar; divided 375 mL |
| 1 |
c |
Cake and pastry flour 250 mL |
| 2 |
c |
Egg whites; (12 to 16 whites) |
|
|
; 500 mL |
| 1 |
ts |
Cream of tartar 5 mL |
| 1 |
tb |
Lemon juice or frozen orange juice |
|
|
; concentrate 15 mL |
| 1 |
ts |
Vanilla 5 mL |
| 1 |
ts |
Grated lemon or orange peel 5 mL |
| 1 |
pk |
Frozen raspberries 1; (10-oz/300g) |
| 2 |
tb |
Orange or raspberry liqueur; optional 25 mL |
| 2 |
c |
Fresh strawberries; trimmed and |
|
|
; quartered 500 mL |
| 1 |
c |
Fresh raspberries 250 mL |
| 1 |
c |
Fresh blueberries 250 mL |
INSTRUCTIONS
BERRY BERRY SAUCE
Sift 3/4 cup/175 mL sugar with flour twice. Reserve.
With electric mixer, beat egg whites with cream of tartar and lemon
juice on medium speed until "loosened". Continue to beat at
medium-high until light. Slowly add remaining 3/4 cup/175 mL sugar,
beating constantly. Egg whites should be very light and stiff. Beat
in vanilla. Stir in peel.
Gently mix or fold in flour mixture in 3 additions. Do not overfold
so as not to deflate the egg whites.
Very delicately spoon or pour batter into 10-inch/4 L tube pan. Bake
cake in preheated 375F/190C oven for 35 to 45 minutes, or until cake
tester comes out clean and dry and top of cake springs back when
lightly touched.
To make the sauce, defrost frozen raspberries. If they come in syrup,
strain them. Reserve juices and puree berries through food mill or in
blender or food processor. Add enough reserved juices to make
medium-thick sauce. Add liqueur and gently stir in fresh berries.
Cool cake in pan upside down (if pan does not have little feet to act
as rack, invert cake and pan onto rack so air can circulate
underneath).
To remove cake from pan, use long thin knife to loosen edges. If pan
has removable bottom, remove sides and then loosen bottom with knife.
If you are using a one-piece pan, use spatula or knife to loosen
bottom. Do not worry if cake seems crushed - it usually springs back
into shape. Serve cake with berry sauce.
Converted by MC_Buster.
NOTES : Angel food cake is delicious and contains virtually no fat.
The cake freezes well and can be served with the Berry Berry sauce or
with plain fresh fruit, sweetened soft yogurt cheese or sorbet. You
should use a traditional tube or angel food cake pan, and remember
that the whole trick to making a high, light angel cake is to beat
the egg whites properly. For the berry sauce, a food mill will puree
the berries and strain out the seeds at the same time. If you puree
the berries in a blender or food processor, you will have to strain
the mixture afterwards if you want to remove the seeds. If you use
unsweetened frozen berries, you may have to add about 1 tbsp/15 mL
sugar to the sauce. This recipe, from Bonnie's "Simply HeartSmart
Cooking" book, makes 12 to 16 servings.
Converted by MM_Buster v2.0l.
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