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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries. Ingredients:
1/2 cup sifted cake flour |
3/4 cup granulated sugar, divided |
6 large egg whites |
1/2 teaspoon cream of tartar |
1/8 teaspoon salt |
3/4 teaspoon fresh lemon juice |
3/4 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 tablespoons slivered almonds |
1 tablespoon powdered sugar |
cooking spray |
2 tablespoons granulated sugar |
2 tablespoons brandy |
2 teaspoons fresh lemon juice |
1 (10-ounce) package frozen unsweetened raspberries, thawed |
1 1/2 cups fresh blackberries or raspberries |
1 1/2 cups fresh blueberries |
3 tablespoons granulated sugar |
2 tablespoons brandy |
1/4 cup seedless raspberry jam |
2 teaspoons water |
Directions:
1. Preheat oven to 325°.
2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
3. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
5. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.
6. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
7. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
8. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.
9. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
10. Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.
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