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Receta Angel Food Cake With Berry Berry Sauce

Name: Angel Food Cake With Berry Berry Sauce
Ingredients: 1 1/2 c. Granulated sugar, divided 375 mL; 1 c. Cake and pastry flour 250 mL; 2 c. Egg whites, (12 to 16 whites) 500 mL; 1 tsp Cream of tartar 5 mL; 1 Tbsp. Lemon juice or possibly frzn orange juice concentrate 15 mL; 1 tsp Vanilla 5 mL; 1 tsp Grated lemon or possibly orange peel 5 mL; 1 pkt Frzn raspberries 1, (10-ounce/300g); 2 Tbsp. Orange or possibly raspberry liqueur, optional 25 mL; 2 c. Fresh strawberries, trimmed and quartered 500 mL; 1 c. Fresh raspberries 250 mL; 1 c. Fresh blueberries 250 mL

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Ingredientes

1 1/2 c. Granulated sugar, divided 375 mL
1 c. Cake and pastry flour 250 mL
2 c. Egg whites, (12 to 16 whites) 500 mL
1 tsp Cream of tartar 5 mL
1 Tbsp. Lemon juice or possibly frzn orange juice concentrate 15 mL
1 tsp Vanilla 5 mL
1 tsp Grated lemon or possibly orange peel 5 mL
1 pkt Frzn raspberries 1, (10-ounce/300g)
2 Tbsp. Orange or possibly raspberry liqueur, optional 25 mL
2 c. Fresh strawberries, trimmed and quartered 500 mL
1 c. Fresh raspberries 250 mL
1 c. Fresh blueberries 250 mL

Direcciones

Sift 3/4 c./175 mL sugar with flour twice. Reserve.
With electric mixer, beat egg whites with cream of tartar and lemon juice on medium speed till "loosened". Continue to beat at medium-high till light. Slowly add in remaining 3/4 c./175 mL sugar, beating constantly. Egg whites should be very light and stiff. Beat in vanilla. Stir in peel.
Gently mix or possibly mix in flour mix in 3 additions. Don't overfold so as not to deflate the egg whites.
Very delicately spoon or possibly pour batter into 10-inch/4 L tube pan. Bake cake in preheated 375F/190C oven for 35 to 45 min, or possibly till cake tester comes out clean and dry and top of cake springs back when lightly touched.
To make the sauce, defrost frzn raspberries. If they come in syrup, strain them. Reserve juices and puree berries through food mill or possibly in blender or possibly food processor. Add in sufficient reserved juices to make medium-thick sauce. Add in liqueur and gently stir in fresh berries.
Cold cake in pan upside down (if pan does not have little feet to act as rack, invert cake and pan onto rack so air can circulate underneath).
To remove cake from pan, use long thin knife to loosen edges. If pan has removable bottom, remove sides and then loosen bottom with knife.
If you are using a one-piece pan, use spatula or possibly knife to loosen bottom. Don't worry if cake seems crushed - it usually springs back into shape. Serve cake with berry sauce.
NOTES : Angel food cake is delicious and contains virtually no fat.
The cake freezes well and can be served with the Berry Berry sauce or possibly with plain fresh fruit, sweetened soft yogurt cheese or possibly sorbet. You should use a traditional tube or possibly angel food cake pan, and remember which the whole trick to making a high, light angel cake is to beat the egg whites properly. For the berry sauce, a food mill will puree the berries and strain out the seeds at the same time. If you puree the berries in a blender or possibly food processor, you will have to strain the mix afterwards if you want to remove the seeds. If you use unsweetened frzn berries, you may have to add in about 1 tbsp/15 mL sugar to the sauce.
This recipe, from Bonnie's "Simply HeartSmart Cooking" book, makes 12 to 16 servings.