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Angel Food Cake with Berry Sauce Recipe

Angel Food Cake with Berry Sauce Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling YIELD:16 servings

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 cold water
  • SAUCE:
  • 2-1/2 cups fresh raspberries, divided
  • 2 cups fresh blueberries, divided
  • 1/3 cup DOLE Canned Pineapple Juice
  • 3 tablespoons raspberry liqueur
  • 2 cups halved fresh strawberries
  • 1 cup fresh blackberries

Directions

  • 1. 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. Add the cream of tartar, vanilla and salt to egg whites; beat on 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.
  • 3. 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. 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. 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. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.