Angel Food Cake with Raspberry Sauce Recipe
Ingredients
| 1 cup sifted whole-wheat pastry flour | ||
| 2/3 cup granular sugar substitute, divided | ||
| Salt | 1/4 Teaspoon (Cake:) | |
| Egg whites | 12 Large (Cake:) | |
| Cream of tartar | 1 1/2 Teaspoon (Cake:) | |
| Vanilla extract | 1 Teaspoon (Cake:) | |
| Almond extract | 1/2 Teaspoon (Cake:) | |
| Orange juice | 1/2 Cup (16 tbs) (Raspberry Sauce:) | |
| 1 tablespoon granular sugar substitute | ||
| Raspberries | 1 Pint, frozen (Raspberry Sauce:) | |
Directions
1. For the cake: Heat oven to 375°F. Sift flour twice. Add 1/3 cup of the sugar substitute and salt to flour and sift again. Set aside.
2. Beat egg whites in a large bowl with an electric mixer at medium speed until foamy. Add cream of tartar, vanilla extract, and almond extract. Increase mixer speed to medium-high and gradually add remaining 1/3 cup sugar substitute. Continue beating until egg whites are stiff but still moist.
3. Sift flour mixture over whites in 3 additions, folding in each addition thoroughly with a rubber spatula. Transfer batter to an ungreased 10-inch tube pan with a removable bottom. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Invert cake over a rack until completely cool, about 1 hour.
4. For the sauce: Combine orange juice and sugar substitute in a small saucepan. Bring to a boil, then reduce heat to medium-high and simmer for 3 minutes. Stir in raspberries and cook until they begin to break up and release juice, about 2 minutes. Set a strainer over a bowl and transfer sauce to strainer. Press berries to obtain juice.
5. To serve, run a long, thin-bladed knife or metal spatula around edge of the pan and lift cake from the outer rim. Run knife along the center tube; then run it along the bottom. Invert cake onto a platter. Use a serrated knife to cut into 12 slices; top each slice with sauce.
2. Beat egg whites in a large bowl with an electric mixer at medium speed until foamy. Add cream of tartar, vanilla extract, and almond extract. Increase mixer speed to medium-high and gradually add remaining 1/3 cup sugar substitute. Continue beating until egg whites are stiff but still moist.
3. Sift flour mixture over whites in 3 additions, folding in each addition thoroughly with a rubber spatula. Transfer batter to an ungreased 10-inch tube pan with a removable bottom. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Invert cake over a rack until completely cool, about 1 hour.
4. For the sauce: Combine orange juice and sugar substitute in a small saucepan. Bring to a boil, then reduce heat to medium-high and simmer for 3 minutes. Stir in raspberries and cook until they begin to break up and release juice, about 2 minutes. Set a strainer over a bowl and transfer sauce to strainer. Press berries to obtain juice.
5. To serve, run a long, thin-bladed knife or metal spatula around edge of the pan and lift cake from the outer rim. Run knife along the center tube; then run it along the bottom. Invert cake onto a platter. Use a serrated knife to cut into 12 slices; top each slice with sauce.
Chef
