Raspberry Angel Food Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 10 egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups sugar
• 1 cup cake flour
• 1 cup fresh raspberry
• 2 cups raspberries, fresh or frozen
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 4 tablespoons almond flavored liqueur

Recipe

• 1 cake:.
• 2 preheat oven to 325 degrees.
• 3 in a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
• 4 add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
• 5 sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
• 6 gently fold in the flour and raspberries with a rubber spatula.
• 7 place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
• 8 invert onto a cake rack.
• 9 cool completely, then invert onto a platter.
• 10 remove pan carefully (loosen around edges, if necessary).
• 11 raspberry amaretto sauce:.
• 12 in a blender, puree raspberries.
• 13 add sugar, lemon juice and liqueur and continue to process until smooth.
• 14 strain to remove seeds.
• 15 serve slices of cake with the sauce.