angel food cake with berries.

Finish of your 4th of July celebration with this tasty treat.  Warm angel food cake with berries baked right into it.  

angel food cake:

6 egg whites

3/4 t. cream of tarter

3/4 c. organic sugar (suggested: Wholesome Sweetners)

3/4 t. vanilla extract

1/2 t. almond extract

1/2 c. whole wheat flour, sifted

1/8 t. salt

fresh berries- strawberries, blueberries, raspberries

whipped topping

strawberry sauce

Separate egg - white and yolks.  Discard yolks or store for another use.  Beat egg whites and cream of tarter on high speed until foamy.  Still on high speed, add sugar cane 1/4 c. at a time (3/4 c. total) until sugar is dissolved and egg whites stand in soft peaks.  Beat in vanilla and almond extracts.  Sift your flour before measuring.  Sift together flour and salt.  Gently fold in flour and salt.

This recipe makes just the right amount to fit nicely in a loaf pan.  If you want to make a traditional angel food cake- double the ingredients and use an angel food cake pan.  For berries on the top (picture above), place berries in the bottom of your pan and then pour angel food cake batter over top.  For berries baked into the cake (picture below), pour cake batter into the pan and then drop berries into cake batter.  Either way works well and tastes wonderful.  Bake at 350 for 25 minutes in a loaf pan.  30 to 35 minutes for an angel food cake pan.

When cake is cooled slightly, remove from pan onto a serving platter.  Serve warm with whipped topping and strawberry sauce.  

Strawberry sauce:

1 part pureed strawberries and 1 part water; shake well.  For example, I took 1 c. of strawberries and pureed them in the magic bullet.  Once pureed 1 c. strawberries makes about 1/2 cup.  Add 1/2 cup water to the 1/2 cup pureed strawberries; shake well.  Drizzle over your warm angel food cake and whipped topping.

xx.

val