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LEMON ANGEL FOOD CAKE & BERRY TOPPING




List of Ingredients



• 1 1/2 CUPS SUGAR
  
• 1 CUP + 2 TABLESPOONS SIFTED CAKE FLOUR
  
• 1/4 TEASPOON SALT
  
• 12 EGG WHITES AT ROOM TEMPERATURE
  
• 1 1/4 TEASPOONS CREAM OF TARTAR
  
• 1 TABLESPOON + 1 TEASPOON GRATED LEMON ZEST
  
• 1 TEASPOON VANILLA
  
• 2 1/4 CUPS RASPBERRIES
  
• 2 1/4 CUPS SLICED STRAWBERRIES
  
• 2 TABLESPOONS RASPBERRY LIQUEUR
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. SIFT TOGETHER 3/4 CUPS SUGAR, CAKE FLOUR AND SALT. SET ASIDE.
   
3. IN A LARGE BOWL, WITH MIXER ON LOW SPEED, BEAT EGG WHITES 1 TO 2 MINUTES OR UNTIL SMALL BUBBLES APPEAR AND SURFACE IS FROTHY. SPRINKLE CREAM OF TARTAR OVER WHITES, WITH MIXER AT MEDIUM SPEED, ADD REMAINING 3/4 CUPS OF SUGAR IN A SLOW STEADY STREAM, BEATING UNTIL ALL THE SUGAR HAS BEEN ADDED. SCRAPE SIDED AND BOTTOM OF BOWL WITH A RUBBER SPATULA. ADD 1 TABLESPOON LEMON ZEST AND VANILLA, CONTINUE BEATING UNTIL WHITES ARE STIFF BUT NOT DRY.
   
4. SIFT 1/3 OF FLOUR MIXTURE OVER TOP OF BEATEN EGG WHITES WITH RUBBER SPATULA, IN A UNDER AND OVER MOTION MAKING SURE THAT YOU SCRAPE THE SIDES AND BOTTOM OF BOWL.
   
5. REPEAT PROCEDURE 2 MORE TIMES, USING HALF OF THE REMAINING FLOUR MIXTURE EACH TIME, MAKING SURE ALL OF THE FLOUR MIXTURE IS BLENDED INTO WHITES.
   
6. POUR BATTER INTO AN UNGREASED 9" OR 10" TUBE PAN, WITH SPATULA, SMOOTH SURFACE.
   
7. BAKE ON LOWER RACK OF OVEN FOR 25 TO 30 MINUTES OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN.
   
8. REMOVE CAKE FROM PAN, BY INSERTING A THIN KNIFE AROUND EDGE OF PAN, INVERT ONTO SERVING PLATTER AND LET COOL COMPLETELY.
   
9. IN A LARGE BOWL, COMBINE RASPBERRIES, STRAWBERRIES, LIQUEUR AND REMAINING 1 TEASPOON LEMON ZEST, MIXING WELL. LET STAND FOR 30 MINUTES.
   
10. CUT CAKE INTO 12 EQUAL SLICES, TOP EACH SLICE WITH BERRY SAUCE.
    
11. SERVES 12
    






Final Comments


LITE AND DELICIOUS AND VERY TASTY.