Angel Food Shortcakes

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.

Ingredients

• 1/2 cup sifted cake flour
• 3/4 cup granulated sugar, divided
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 tablespoons silvered almonds
• 1 tablespoon powdered sugar
• Cooking spray
• 2 tablespoons granulated sugar
• 2 tablespoons brandy
• 2 teaspoons fresh lemon juice
• 1 (10-ounce) package frozen unsweetened raspberries, thawed
• 1 1/2 cups fresh blackberries or raspberries
• 1 1/2 cups fresh blueberries
• 3 tablespoons granulated sugar
• 2 tablespoons brandy
• 1/4 cup seedless raspberry jam
• 2 teaspoons water

Directions

1. Preheat oven to 325°.
2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
3. To prepare cake, combine flour and 6 tablespoons granulated sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and salt; beat until soft peaks form.
6. Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until soft peaks form.
7. Beat in 3/4 teaspoon juice and extracts.
8. Sift 1/4 cup flour mixture over egg white mixture; fold in.
9. Repeat with remaining flour mixture, 1/4 cup at a time.
10. Gently spread batter into prepared pan; sprinkle with almonds.
11. Bake at 325° for 25 minutes or until cake springs back when lightly touched.
12. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar.
13. Loosen cake from sides of pan; turn out onto dishtowel.
14. Carefully peel off wax paper.
15. Lightly coat another large wire rack with cooking spray; place over cake.
16. Invert cake; remove first rack and towel.
17. Cool completely.
18. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor.
19. Process until well blended.
20. Press mixture through a sieve into a bowl, reserving 3/4 cup.
21. Discard solids.
22. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy.
23. Let stand 1 hour.
24. To prepare glaze, combine jam and water in a 1-cup glass measure.
25. Microwave at HIGH 30 seconds or until jam melts, stirring once.
26. Cut cake into 12 rectangles using a serrated knife.
27. Place 1 rectangle on each of 6 dessert plates.
28. Drizzle each serving with 1/2 cup fruit mixture and 1 cake rectangle.
29. Drizzle 2 tablespoons sauce around each shortcake.

Yield: 6 servings