Lemon Vanilla Angel Food Cake Recipe

with Raspberry Blueberry Sauce

Raspberry-Blueberry Sauce 2 cups Fresh of unsweetened frozen raspberries 1/3 cup Raspberry preserves or jam 1/3 cup Water 2 Tb Granulated sugar 1 cup Fresh or frozen blueberries (small berries work best ) Lemon - Vanilla Angel Food Cake 1 1/2 cups >Egg whites 1 cup All-purpose flour 1 cup Granulated sugar 1 1/2 tsp Cream tartar 3 Tb Freshly squeezed lemon juice 1 tsp Vanilla extract Confectioner's sugar (optional )

* or 1 1/4 cups cake flour<
** or 2 cups confectioners’ sugar

Oven Temp ~ 325°        Baking Time ~ 50 Min. Pan Type ~ 10 inch tube pan

Preheat oven,

Check to be sure that you have just one rack is in the middle of the oven. Light butter a 10 x 4-inch tube pan. Line the bottom with wax paper or parchment paper cut to fit, and lightly butter the paper. Or 9- to 10-inch round cake pan with sides at least 3 inches high (if using a removable bottom do nothing to the bottom).

For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use.

For the Lemon Vanilla Angel Food cake,

Pour the egg whites into the bowl in which you will be making the batter. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners’ sugar in a small bowl.
Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean,

Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners’ sugar, if you wish.