Angel Food Cake With Mixed Berry Compote |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Luscious summer cake to try with all the fresh berries - very good!! Ingredients:
1 cup cake flour |
1 1/2 cups granulated sugar |
1 1/4 cups egg whites (10-12 eggs) |
1 1/4 teaspoons cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla |
3 cups strawberries, hulled and sliced |
3 cups raspberries or 3 cups blackberries or 3 cups blueberries or 3 cups raspberries, blackberries and blueberries combined |
3 tablespoons orange juice or 3 tablespoons orange-flavored liqueur |
1/2 cup sugar |
Directions:
1. TO MAKE THE CAKE:.
2. Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
3. Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
4. Add the cream ot tartar and salt. Continue beating until soft peaks form.
5. Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
6. Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
7. Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
8. TO MAKE COMPOTE::.
9. IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
10. TO SERVE:.
11. Place a slice of the cake onto a dessert plate and surround it with some of the compote.
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