Berry-licious Angel Food Cake
Contributed by Ginger N. (Wilmington, DE)
1 cup cake flour, sifted
3/4 cup powdered sugar
1 1/2 cups egg whites
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup granulated sugar
3/4 cups fresh raspberries
1 Tbsp. lemon juice
2 cups fresh mixed berries
3 Tbsp. granulated sugar
Preheat oven to 375. DO
NOT grease pan; make sure you have a completely oil-free tube pan. Sift flour and powdered sugar together, and set aside.
In a large bowl, beat egg whites and salt on high, until it is foamy.
Add cream of tartar, vanilla, and almond flavoring; beat until soft peaks form.
Gradually add granulated sugar until stiff peaks form.
Slowly sift part of the flour mixture over the mixture, and use a flat spatula to gently fold into the mix; do this several times until flour mixture is all mixed in.
Pour batter into tube pan and bake for 30 to 35 minutes.
Invert and cool before taking out of pan.
To make berry topping, combine raspberries, lemon juice, and sugar in a blender. Puree.
Mix raspberry sauce and mixed berries together; serve atop slices of angel food cake.