ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Angel Food Shortcakes

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 6 servings
This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.

Ingredients

  • Cake:
  • 1/2 cup sifted cake flour
  • 3/4 cup granulated sugar, divided
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 tablespoons slivered almonds
  • 1 tablespoon powdered sugar
  • Cooking spray
  • Sauce:
  • 2 tablespoons granulated sugar
  • 2 tablespoons brandy
  • 2 teaspoons fresh lemon juice
  • 1 (10-ounce) package frozen unsweetened raspberries, thawed
  • Fruit:
  • 1 1/2 cups fresh blackberries or raspberries
  • 1 1/2 cups fresh blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons brandy
  • Glaze:
  • 1/4 cup seedless raspberry jam
  • 2 teaspoons water

Nutrition Information

  • calories 310
  • caloriesfromfat 6 %
  • fat 2.1 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 5.6 g
  • carbohydrate 63.5 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 106 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 325°.

  2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.

  3. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.

  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.

  5. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.

  6. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.

  7. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.

  8. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.

  9. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.

  10. Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.