Angel Food Cake with Berry Sauce
Angel Food Cake with Berry Sauce is a dairy free dessert. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 0g of fat, and a total of 172 calories. This recipe serves 16. A mixture of pineapple juice, blueberries, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan.
Remove cake to a serving plate.
Brush top and sides of cake with vodka.
Combine cornstarch and water; set aside.
For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries.