Recipe Archives->Cakes->Angel Food 11

Angel Cake with Summer Fruit Salad and Raspberry Sauce
Serves: 14
                                                                                
1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
                                                                                
1 cup mixed berries
1 mango, peeled, pitted and cubed
1 nectarine, pitted and sliced
2 tablespoons orange juice
                                                                                
3/4 cup raspberries, fresh or frozen
1 tablespoon fresh lemon juice
2 to 4 tablespoons sugar

Preheat the oven to 350 F. Sift the flour twice with 1/2 cup of the
sugar. With an electric mixer on high speed, beat the egg whites,
cream of tartar and salt until soft peaks form when the mixer is
removed from the batter. Add half of the remaining sugar and beat
for 1 minute. Add the remaining sugar, 2 tablespoons at a time,
beating after each addition. Stir in the vanilla. Fold the flour
and sugar mixture into the egg whites, 1/4 cup at a time, just until
incorporated. Put the batter in an ungreased 10" tube pan and bake
until the cake is light golden brown and springy to the touch, about
1 hour. Invert the pan and let the cake cool completely before
removing from the pan.

Mix fruit in a bowl. Sprinkle with the orange juice.

Puree the berries in a blender with the lemon juice. Blend in the
sugar by the tablespoonful, tasting after each addition, until the
desired degree of sweetness is reached.  Strain through a fine
strainer, pressing with a rubber spatula to release the juices.

Place a slice of angel cake on each plate.  With a slotted spoon,
place a portion of the Summer Fruit Salad on a corner of the cake
slice and let it spill over the side. Drizzle the raspberry sauce
around the fruit salad.

Printable version: angel-food11.txt.