- For the Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 1 1/4 cups egg whites (10-12 whites)
- 1 1/4 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Compote:
- 3 cups strawberries, hulled and sliced
- 3 cups raspberries, blackberries or blueberries, or any combination of them
- 3 tablespoons orange juice or orange-flavored liqueur
- 1/2 cup sugar
Preheat the oven to 325 degrees F. Rinse a 10-inch angel food cake or tube cake pan with cold water and drain.
TO MAKE CAKE: Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form.
Add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition. Beat in the vanilla extract. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
Immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan. Run a thin knife around the edge to loosen before unmolding.
TO MAKE COMPOTE: In a medium bowl, combine all the berries, orange juice and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
TO SERVE: Place a slice of the cake onto a dessert plate and surround it with some of the compote.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
200 calories; 0g total fat; 0mg cholesterol; 91mg sodium; 47g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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