Angel Food Shortcakes

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 6%
  • Fat: 2.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.6g
  • Carbohydrate: 63.5g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 106mg
  • Calcium: 32mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Angel Food Shortcakes Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy