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Brown Sugar Angel Food Cake w/Blackberries

Source of Recipe

by Elaine, from Giovanna


Recipe Introduction

This was made with Blackberries but I'm sure you can substitute Blueberries or even raspberries for them! This one is a little bit more complicated, and I'm not sure if you can find Blackberries now, but it looks like a great dessert to try in the summer!!

List of Ingredients

1 1/4 cup sifted cake flour
1 1/2 cups light brown sugar sifted
14 egg whites at room temperature
1 1/2 tsp cream of tartar
2 tsp grated lemon zest
1 cup heavy cream
1/2 tsp vanilla
2 Tbsp confectioners sugar
Whole blackberries
Blackberry Sauce (recipe follows)


Recipe

Preheat the oven to 350

Combine the cake flour with 3/4 cup of the sugar, sift the mixture twice and reserve

In a large bowl, beat the egg whites with a whisk or an electric mixer at medium speed until foamy. Add the cream of tartar. Increase speed to high and beat the egg whites until thick and tripled in volume. Sprinkle half the remaining sugar over the egg whites and continue beating until the sugar is incorporated. Repeat this step with the remaining sugar and continue beating until the egg whites are stiff and glossy.

Fold in the cake flour and sugar mixture in three additions with the last addition, add the lemon zest.

Spoon the cake batter into an unbuttered 10 inch angle food cake pan run a knife through the batter to break any air bubbles. Bake for 45 minutes, until the cake is golden in color and springs back when gently pressed with your finger.

Invert the pan on a cooling rack or the neck of a bottle to cool completely for one hour. To remove the cake from the pan, run a knife around the side and the center tube of the pan, Release the cake.

Whip the cream with the vanilla and sugar until stiff.

Carefully cut the cake in half horizontally and spread a layer of the whipped cream filling, about 1 cup on the bottom half of the cake, Arrange whole blackberries in the filling and replace the top half of the cake. Heap the remaining whipped cream on the to of the cake and decorate with more fresh berries. Serve with the Blackberry Sauce.

Blackberry Sauce:

3 pints blackberries
1 Tbsp lemon juice
2 Tbsp blackberry liqueur (or orange juice)
5 Tbsp sugar

In a large sauce pan combine all the ingredient and cook over low heat, stirring often until the sugar is dissolved and the sauce begins to thicken, about 20 minutes.

Push the sauce through a fine sieve, pressing on the pulp. Discard the seeds.

Serve.