Monday, February 16, 2009
1 cup cake flour
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 and 1/4 cups sugar
2 teaspoon pure vanilla extract
10 ounces frozen raspberries
1/2 cup sugar
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.
With a mixer, beat egg whites on medium-high until foamy. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form. Add vanilla, beat to combine.
In four batches, add flour mixture to egg-white mixture. While turning the bowl, use a rubber spatula to GENTLY fold flour into the batter.
Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles.
Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Slice cake with a serrated knife.
For raspberry sauce, simmer raspberries with 1/2 cup sugar for 10 minutes. For homemade whipped cream, beat 1 cup heavy whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla.