Angel Cake With Raspberry Sauce Recipes

PERFECT ANGEL FOOD CAKE WITH RASPBERRY SAUCE AND BERRIES

Steps:

• Start by prepping a 23-cm/9-inch angel food cake pan (tube pan). Make sure you're using a pan with a removable bottom.
• Wash both the cake pan and a large bowl by hand, using dish soap. Rinse with hot water and dry with a clean tea towel. This step ensures that there are no traces of fat in the pan or bowl. Don't grease the pan!
• Preheat your oven to 175°C/350°F (standard oven setting).
• In a small bowl, stir together the flour, 100g of granulated sugar and ¼ teaspoon of salt. Sift and set aside.
• In the large bowl you just cleaned, combine the egg whites with the pinch of salt. Using a mixer fitted with a whisk attachment, mix until foamy. Mix in the lemon juice and start to gradually add the 200g of sugar. Beat until the meringue can hold soft peaks (bird's beak stage). Add the vanilla and mix briefly until incorporated.
• Using a rubber spatula, carefully fold one third of the flour mixture into the meringue until just incorporated. Repeat with the remaining two third of flour mixture. Be careful not to overmix; once all of the flour mixture is incorporated, stop folding. It's okay if there are still a few lumps in the batter.
• Spoon the batter into the cake pan and smooth the top with a rubber spatula. Gently shake the pan to remove any large air bubbles (don't rap the pan on the counter). Use a tissue or some paper towel to wipe the sides of the pan clean; this ensures the cake rises evenly.
• Bake for 35 minutes, or until a tester inserted into the center of the cake comes out clean.
• Once the cake is done, remove from the oven and immediately invert the cake pan onto three water glasses (so that the edge of the cake pan is resting on top of the glasses). Allow to cool to room temperature.
• In the bowl of a double boiler (or in a heatproof bowl set over a pan of simmering water) combine the raspberries with the sugar. Heat, stirring occasionally, until the sugar has dissolved and the raspberries have softened.
• Take off the heat and, using a stick blender, blitz to a puree. Pass the puree through a fine-meshed strainer to get rid of the raspberry seeds.
• Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan.
• Place the cake upside down on a serving plate, drizzle with the raspberry sauce and decorate with the mixed berries. Serve immediately, with or without whipped cream.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
• Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE

Steps:

• In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , 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 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

ANGEL CAKE WITH RASPBERRY SAUCE

Steps:

• Wash raspberries, and drain. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process. Adjust sugar and lemon juice as needed.
• Serve over slices of angel cake.

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE

Steps:

• For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
• For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE

Steps:

• For the Angel Cake:
• Preheat the oven to 350°F
• Sift the flour twice with 1/2 cup of the sugar.
• With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
• Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
• Stir in the vanilla.
• Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
• Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
• For the Summer Fruit Salad:
• Mix fruit in a bowl.
• Sprinkle with the orange juice.
• For the Finest Raspberry Dessert Sauce:
• Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
• Strain through a fine strainer, pressing with a rubber spatula to release the juices.
• Put it all together:
• Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
• With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
• Drizzle the raspberry sauce around the fruit salad.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

RASPBERRY ANGEL FOOD CAKE

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.