Angel Food Cake with Berry Sauce |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Ingredients:
12 egg whites |
1 cup(s) confectioners' sugar |
1 cup(s) cake flour |
1 teaspoon(s) cream of tartar |
1 teaspoon(s) vanilla extract |
1/4 teaspoon(s) salt |
1 1/4 cup(s) sugar |
1/3 cup(s) blueberry vodka |
1 tablespoon(s) cornstarch |
1 tablespoon(s) water |
2 1/2 cup(s) fresh raspberries, divided |
2 cup(s) fresh blueberries, divided |
1/3 cup(s) unsweetened pineapple juice |
3 tablespoon(s) raspberry liqueur |
2 cup(s) halved fresh strawberries |
1 cup(s) fresh blackberries |
Directions:
1. • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
2. • 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.
3. • 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° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. • 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.
5. • 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.
6. • Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
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