Name: Angel Food Cake with Three-Berry Compote
Total time: 60 min
Ingredients: 10 large egg whites (1 1/2 cups at room temperatrue); 1.5 teaspoons cream of tartar; 0.75 cup granulated sugar; 0.25 teaspoon pure vanilla extract; 1 cup cake flour; 0.75 cup confectioners' sugar; 0.25 teaspoon salt; 2 pints strawberries (sliced); 2 pints raspberries; 1 pint blackberries; 0.5 cup granulated sugar; 3 tablespoons fresh lemon juice

Angel Food Cake with Berry Compote — Photo: © Roy Zipstein

Active Time:

30 mins

Total Time:

1 hrs

Yield:

Ingredients

Cake

10 large egg whites (1 1/2 cups at room temperatrue)
1 ½ teaspoons cream of tartar
¾ cup granulated sugar
¼ teaspoon pure vanilla extract
1 cup cake flour
¾ cup confectioners' sugar
¼ teaspoon salt

Compote

2 pints strawberries (sliced)
2 pints raspberries
1 pint blackberries
½ cup granulated sugar
3 tablespoons fresh lemon juice

Directions

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.