Lemon vanilla angel food cake with raspberry blueberry sauce
Lemon vanilla angel food cake with raspberry blueberry sauce recipe in the cake category
Recipe ingredients:
- Raspberry blueberry sauce:
- 2 cups fresh or unsweetened frozen raspberries
- 1/3 cup raspberries preserves or jam
- 1/3 cup water
- 2 tablespoons granulated sugar
- 1 cup fresh or frozen blueberries, small berries work better here
- Lemon vanilla angel food cake:
- 1 1/2 cups egg whites
- Butter to grease pan, if using a pan without a removable bottom
- 1 cup all-purpose flour, or 1 1/4 cups cake flour
- 1 cup granulated sugar, or 2 cups confectioners sugar
- 1 1/2 teaspoons cream of tartar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Confectioners sugar, optional
- 10 x 4 inch tube pan or 9 to 10 inch round cake pan with sides at least 3 inches high, a removable bottom is helpful
Recipe method:
- For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan, not uncoated aluminum.
- Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon.
- Boil 1 minute. Remove from the heat.
- Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds.
- Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup.
- Cover and let stand until cool. Refrigerate until ready to use.
- For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees F.
- Pour the egg whites into the bowl in which you will be making the batter.
- If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom.
- Line the bottom with wax paper or parchment paper cut to fit, and lightly butter the paper.
- Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners sugar in a small bowl.
- Have all the ingredients and tools at hand.
- Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
- Add the cream of tartar and increase the speed to medium-high.
- Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white.
- With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites.
- Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail.
- Depending on the mixer, this need take only about 3 minutes total.
- Beat in the lemon juice and vanilla, just enough to mix.
- Reduce the speed to the lowest possible.
- Quickly sprinkle the flour sugar mixture over the whites.
- As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl.
- With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
- Stop just as soon as the flour seems blended in.
- With a rubber spatula, scrape the batter, 9 cups, into the pan and spread evenly.
- Inscribe a circle deep in the batter to release any large air bubbles.
- Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 x 3 inch pan, 1 hour for a tube pan.
- Turn the pan upside down on a wire rack. Let cool completely.
- Loosen the edges, and tube, with a knife.
- Turn out the cake, loosen and remove the pan bottom, or peel off the paper.
- Store airtight 1 day at room temperature before serving or freezing.
- When serving, top cake with sauce and confectioners sugar, if you wish.
Tags: lemon, vanilla, angel, food, raspberry, blueberry, sauce, recipe, cake, recipes, cooking