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Lemon Angel Food Cake with Fresh Blackbe




Source of Recipe


ksl.com


List of Ingredients




1½ cups sifted cake flour
2 cups sugar
14 egg whites at room temperature
pinch salt
1 teaspoon cream of tartar
1 teaspoons vanilla extract
2 teaspoons lemon extract
1 tablespoon lemon juice
1 recipe Fresh Blackberry Glacé
Fresh berries - optional
Non-fat whipped topping - optional


Recipe



Preheat oven to 300 F. Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.

Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, lemon extract and juice.

When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top. Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan. When cool, remove cake from pan slice into 14 pieces and serve with Fresh Blackberry Sauce and fresh berries if desired.

Yield: 14 servings at approximately 258 calories; 0.1 gram total fat; 0 milligrams cholesterol; 59.7 grams carbohydrate; 0.2gram dietary fiber; 5.5 grams protein; 71 milligrams

Fresh Blackberry Glacé


1 14oz. package frozen unsweetened blackberries, thawed; or 3 1/2 to 4 cups fresh blackberries rinsed
1/2 cup water
1/3 cup sugar
1 tablespoon cornstarch

2 tablespoons kirsch or berry liquor - optional
1. Place berries and water in food processor or blender and purée until very smooth. Strain purée into a bowl, stirring and pressing gently through strainer to remove seeds and help drain.

2. Pour berry purée into small saucepan. Whisk sugar and cornstarch into purée and bring to gentle boil over mediumhigh, stirring constantly. Reduce heat to medium, stir in liqueur and continue to cook 30 to 60 until thickened and clear. Remove from heat and allow to cool at room temperature 15 to 20 minutes; cover and chill until ready to use. Sauce can be kept covered in the refrigerator up to 2 weeks.