- 10 large egg whites, at room temperature (1 1/2 cups)
- 1 1/2 teaspoons cream of tartar
- 3/4 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1 cup cake flour
- 3/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 2 pints strawberries, sliced
- 2 pints raspberries
- 1 pint blackberries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
- Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
The cake can be kept at room temperature for up to 2 days. The compote can be refrigerated for up to 2 days; rewarm before serving, if desired.
One Serving 267 Calories, 0.8 gm Fat, 0 gm Saturated Fat, 61 gm Carbohydrates, 8 gm Fiber.