Raspberry Angel Food Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a delicious and different way to use your bounty of raspberries. Tastes like summer! (Prep time is approximate). Ingredients:
10 egg whites, at room temperature |
1 1/2 teaspoons cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 1/4 cups sugar |
1 cup cake flour |
1 cup fresh raspberry |
2 cups raspberries, fresh or frozen |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
4 tablespoons almond flavored liqueur |
Directions:
1. CAKE:.
2. Preheat oven to 325 degrees.
3. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
4. Add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
5. Sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
6. Gently fold in the flour and raspberries with a rubber spatula.
7. Place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
8. Invert onto a cake rack.
9. Cool completely, then invert onto a platter.
10. Remove pan carefully (loosen around edges, if necessary).
11. RASPBERRY AMARETTO SAUCE:.
12. In a blender, puree raspberries.
13. Add sugar, lemon juice and liqueur and continue to process until smooth.
14. Strain to remove seeds.
15. Serve slices of cake with the sauce.
|
|