Angel Food Cake with Berries Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Sugar | 1 Cup (16 tbs), divided | |
| Salt | 1/2 Teaspoon | |
| Egg whites | 10 | |
| Water | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Cream of tartar | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Blackberries | 1 1/2 Cup (16 tbs) | |
| Raspberries | 1 1/2 Cup (16 tbs) |
Directions
GETTING READY
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Sift together the cake flour, salt and ¼ cup of sugar 3 times.
3) Beat the egg whites till they are foamy.
4) Add the cream of tartar, water and lemon juice. Beat well till soft peaks start to form.
5) Add the remaining ¾ cup sugar gradually, 2 tablespoons at a time. Beat well till stiff peaks start to form.
6) Over the egg white mixture, sift the flour mixture ¼ cup at a time, folding very carefully after each addition.
7) Fold in the vanilla gently.
8) Into an ungreased 10-inch tube pan, pour the batter and use a spatula to spread evenly.
9) Bake in the preheated oven for 45 minutes, till the cake springs right back when touched lightly.
10) On a funnel or bottle, invert the pan and let the cake cool for 1 hour. Remove from the pan and cut into 12 slices.
11) Combine together the berries and toss lightly.
SERVING
12) Transfer the cake slices to a decorative cake plate and spoon ¼ cup of the berries onto each slice. Use mint sprigs to garnish, if preferred. Serve right away. Makes a good dessert.
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Sift together the cake flour, salt and ¼ cup of sugar 3 times.
3) Beat the egg whites till they are foamy.
4) Add the cream of tartar, water and lemon juice. Beat well till soft peaks start to form.
5) Add the remaining ¾ cup sugar gradually, 2 tablespoons at a time. Beat well till stiff peaks start to form.
6) Over the egg white mixture, sift the flour mixture ¼ cup at a time, folding very carefully after each addition.
7) Fold in the vanilla gently.
8) Into an ungreased 10-inch tube pan, pour the batter and use a spatula to spread evenly.
9) Bake in the preheated oven for 45 minutes, till the cake springs right back when touched lightly.
10) On a funnel or bottle, invert the pan and let the cake cool for 1 hour. Remove from the pan and cut into 12 slices.
11) Combine together the berries and toss lightly.
SERVING
12) Transfer the cake slices to a decorative cake plate and spoon ¼ cup of the berries onto each slice. Use mint sprigs to garnish, if preferred. Serve right away. Makes a good dessert.
Chef
