Nutrition Facts:
CALORIES 310 (6% from fat);
FAT 2.1g (sat 0.2g, mono 1.1g, poly 0.6g);
SODIUM 106mg;
FIBER 4.5g;
IRON 1.4mg;

Angel Food Cake Topped with Mixed Berries

  • 1/2 cup sifted cake flour
  • 3/4 cup granulated sugar, divided
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 tablespoons slivered almonds
  • 1 tablespoon powdered sugar
  • Cooking spray
  • SAUCE:
  • 2 tablespoons granulated sugar
  • 2 tablespoons brandy
  • 2 teaspoons fresh lemon juice
  • 1 (10-ounce) package frozen unsweetened raspberries, thawed
  • FRUIT:
  • 1 1/2 cups fresh blackberries or raspberries
  • 1 1/2 cups fresh blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons brandy
  • 1/4 cup seedless raspberry jam
  • 2 teaspoons water

  1. Preheat oven to 325°. Line bottom of a 13 x 9-inch baking pan with wax paper; set  aside.
  2. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.
  3. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
  5. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form.
  6. Beat in 3/4 teaspoon juice and extracts.
  7. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
  8. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.
  9. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper.
  10. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
  11. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended.
  12. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
  13. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.
  14. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
  15. Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates.
  16.  Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.

Yield: 6 Serving(s).