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Angel Food Cake with Strawberry-Blueberry Sauce

Source of Recipe

From "Bon Appétit Desserts" by Barbara Fairchild


Recipe Introduction

"Both the cake and the sauce can be prepared a day ahead. Let the cake stand at room temperature, and chill the sauce in a sealed container. It's important not to grease the cake pan when making an angel food cake, or the cake may not rise properly."

List of Ingredients

Sauce:
â—¦ 2 12-ounce containers strawberries, hulled
â—¦ 1 12-ounce container blueberries
â—¦ â…“ cup sugar
â—¦ 1 tablespoon fresh lemon juice
â—¦ ¼ cup amaretto

Cake:
â—¦ 1 ¼ cups sifted cake flour (sifted, then measured)
â—¦ 2 teaspoons vanilla extract
â—¦ 2 teaspoons fresh lemon juice
â—¦ ½ teaspoon almond extract
â—¦ 14 large egg whites, room temperature
â—¦ 1 ½ teaspoons cream of tartar
â—¦ ½ teaspoon salt
â—¦ 1 â…” cups sugar

â—¦ Whole strawberries (optional)


Recipe

Sauce: Place half of strawberries in medium bowl. Crush with fork or potato masher. Slice remaining strawberries and add to bowl. Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon juice. Stir over medium heat until sugar dissolves and juices become syrupy, about 4 minutes. Cool. Add to strawberry mixture. Stir in amaretto. Let stand 20 minutes. (Do Ahead: Can be made 8 hours ahead. Cover and refrigerate.)

Cake: Position rack in center of oven and preheat to 300° F. Sift sifted flour into medium bowl. Combine vanilla, lemon juice, and almond extract in small bowl. Using electric mixer, beat egg whites in large bowl at medium speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar â…“ cup at a time and continue to beat until whites are stiff but not dry. Fold in vanilla mixture. Sift flour over in four batches, gently folding in each addition.

Spoon batter into ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch, about 1 hour 10 minutes. Immediately invert center tube of cake pan over neck of narrow bottle and cool cake completely. Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake out onto plate. (Do Ahead: Can be made 8 hours ahead. Cover and let stand at room temperature.)

Using serrated knife, cut cake into wedges. Place on plates. Spoon berry sauce over. Garnish each with whole strawberry, if desired, and serve.

Makes 10 to 12 servings