.
Ingredients:
For the Cake:
1 cup cake flour
1 1/2 cups granulated sugar
1 1/4 cups egg whites (10
to 12 whites)
1 1/4 teaspoons cream of
tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Compote:
3 cups strawberries, hulled
and sliced
3 cups raspberries, blackberries,
or blueberries, or any combination of them
3 tablespoons orange juice
or orange-flavored
liqueur
1/2 Cup sugar
Instructions:
Preheat the oven to 325
degrees F. Rinse a
10-inch angel food cake
or tube cake pan with
cold water and drain.
TO MAKE CAKE: 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. Add the cream
of tartar and salt. Continue beating until soft peaks form. Add the
remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after each
addition. Beat in the vanilla extract. 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.
Transfer the batter into
the prepared pan and bake for 45 to 50 minutes, until the cake is springy
to the touch and a toothpick inserted in the center comes out clean.
Immediately invert the pan
onto a cooling rack. Let the cake cool completely in the pan. Run a thin
knife around the edge to loosen before unmolding.
TO MAKE COMPOTE: 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.
TO SERVE: Place a slice of
the cake onto a dessert plate and surround it with some of the compote.
Yield: 12 servings
Nutrition Facts:
Amount Per Serving:
Calories 200
Fat 0 g, Cholesterol 0 mg,
Sodium 91 mg,
Courtesy Of:
www.cooking.com
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