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Recipe: Angel Food Cakes With Berries In Orange Liqueur
Similar Categories: Angel, Food, Cakes, Berries, Orange, Liqueur
For the cake:
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
For the berries:
1/2 pint raspberries
1/2 pint blackberries or blueberries
1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange liqueur
1 teaspoon fresh lemon juice
2 mint leaves, julienned
Powdered sugar, for garnish
Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment, whip the egg whites until
foamy. Add the cream of tartar and salt and continue whipping until
soft peaks form. With the mixer running, gradually add 1 cup of the
sugar and continue whipping until stiff and the sugar has dissolved,
about 30 seconds. Sift the remaining 1/2 cup sugar with the pre-sifted
cake flour 3 times, to aerate the mixture. Fold into the egg whites,
then fold in the vanilla.
Spoon the batter into ungreased extra-large muffin tins. Bake until
light golden brown, 20 to 25 minutes. Cool the cakes by turning the
muffin tin upside down and suspending it with small ramekins placed in
the corners until they cool to room temperature. Run a butter knife
around the cakes to loosen, then knock the cakes out onto a plate, or
work them out with your fingers. The outside of the cake will remain
in the pan leaving the cake whiter and more angelic looking.
Make the macerated fruit by lightly toss together the fruit, liqueur,
lemon juice, and mint and let macerate in the refrigerator for at
least 30 minutes before serving. Hollow out the center of the large
cup cakes. Fill the cavity with some fruit then turn them over onto
dessert plates. Spoon the macerated berries and juices over the cakes
and sprinkle with powdered sugar.
Yield: 8 servings
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
For the berries:
1/2 pint raspberries
1/2 pint blackberries or blueberries
1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange liqueur
1 teaspoon fresh lemon juice
2 mint leaves, julienned
Powdered sugar, for garnish
Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment, whip the egg whites until
foamy. Add the cream of tartar and salt and continue whipping until
soft peaks form. With the mixer running, gradually add 1 cup of the
sugar and continue whipping until stiff and the sugar has dissolved,
about 30 seconds. Sift the remaining 1/2 cup sugar with the pre-sifted
cake flour 3 times, to aerate the mixture. Fold into the egg whites,
then fold in the vanilla.
Spoon the batter into ungreased extra-large muffin tins. Bake until
light golden brown, 20 to 25 minutes. Cool the cakes by turning the
muffin tin upside down and suspending it with small ramekins placed in
the corners until they cool to room temperature. Run a butter knife
around the cakes to loosen, then knock the cakes out onto a plate, or
work them out with your fingers. The outside of the cake will remain
in the pan leaving the cake whiter and more angelic looking.
Make the macerated fruit by lightly toss together the fruit, liqueur,
lemon juice, and mint and let macerate in the refrigerator for at
least 30 minutes before serving. Hollow out the center of the large
cup cakes. Fill the cavity with some fruit then turn them over onto
dessert plates. Spoon the macerated berries and juices over the cakes
and sprinkle with powdered sugar.
Yield: 8 servings
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