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Angel Food Cake with Berry Sauce

 Angel Food Cake with Berry Sauce
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.—Taste of Home Test Kitchen
16 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 12 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 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

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Sift confectioners' sugar and flour together twice; set
  • aside.
  • Add the cream of tartar, vanilla and salt to egg whites; beat on

2 of 2

Angel Food Cake with Berry Sauce (continued)

Directions (continued)

  • medium speed until soft peaks form. Gradually add 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.
  • 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.
  • 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.
  • 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.
  • Remove from the heat; stir in the strawberries, blackberries and
  • remaining raspberries and blueberries. Serve sauce with cake.
  • Yield: 16 servings (6 cups sauce).
Nutritional Facts: 1 slice with 1/3 cup sauce equals 189 calories, trace fat (trace saturated fat), 0 cholesterol, 79 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now