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Categories:
egg whites cream of tartar sugar vanilla cake flour sugar salt pints strawberries pints raspberries blackberries granulated sugar lemon juice
Viewed: 45 - Published at: 2 years agoIngredients
- 10 large egg whites, at room temperature (1 1/2 cups)
- 1 1/2 teaspoons cream of tartar
- 3/4 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1 cup cake flour
- 3/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 2 pints strawberries, sliced
- 2 pints raspberries
- 1 pint blackberries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
Method
- Preheat the oven to 350.
- In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy.
- Add the cream of tartar and beat until firm peaks form.
- Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more.
- Beat in the vanilla.
- Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt.
- Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated.
- Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick).
- Bake for 40 minutes, until the cake is risen and golden.
- Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes.
- Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan.
- Loosen the cake from the pan bottom and the tube.
- Transfer the cake to a plate.
- Slice the cake and serve with the warm compote.
