Angel Food Shortcakes

Angel Food Shortcakes Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 325°.

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

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.

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.

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.

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.

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.

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

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

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.

Note:

April 2003
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