Name: Angel Food Cake with Berry Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 12 large egg whites -; 1 cup confectioners' sugar -; 1 cup cake flour -; 1 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; 1/4 teaspoon salt -; 1-1/4 cups sugar -; 1/3 cup blueberry vodka -; 1 tablespoon cornstarch -; 1 tablespoon cold water -; Sauce: -; 2-1/2 cups fresh raspberries, divided -; 2 cups fresh blueberries, divided -; 1/3 cup unsweetened pineapple juice -; 3 tablespoons raspberry liqueur -; 2 cups halved fresh strawberries -; 1 cup fresh blackberries -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Angel Food Cake with Berry Sauce

1. 12 large egg whites -

2. 1 cup confectioners' sugar -

3. 1 cup cake flour -

4. 1 teaspoon cream of tartar -

5. 1 teaspoon vanilla extract -

6. 1/4 teaspoon salt -

7. 1-1/4 cups sugar -

8. 1/3 cup blueberry vodka -

9. 1 tablespoon cornstarch -

10. 1 tablespoon cold water -

11. Sauce: -

12. 2-1/2 cups fresh raspberries, divided -

13. 2 cups fresh blueberries, divided -

14. 1/3 cup unsweetened pineapple juice -

15. 3 tablespoons raspberry liqueur -

16. 2 cups halved fresh strawberries -

17. 1 cup fresh blackberries -

How to cook deliciously - Angel Food Cake with Berry Sauce

1. Stage

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.

2. Stage

Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

3. Stage

Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

4. Stage

Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside.

5. Stage

For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Stage

Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.