Angel Food Cake With Wine Soaked Berries

MY SWEET ITALIAN ANGEL

Steps:

• Place the sugar in a small sauce pan, add enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.
• In a bowl combine the lemon zest, ricotta cheese and the honey. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture.
• Slice and serve alongside some mixed berries.

DEVILISH ANGEL CAKE WITH WINE SOAKED BERRIES

Steps:

• Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGELIC CAKE AND BERRIES

Steps:

• Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.

ANGEL FOOD CAKE WITH BERRY SAUCE

Steps:

• 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 granulated 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. Serve sauce with cake.

ANGEL FOOD CAKE

Steps:

• Set the egg whites out about one hour ahead. Preheat the oven to 350 degrees.
• Combine the flour with the half-cup of sugar and the allspice. Sift four times. Set aside.
• In a large mixing bowl, beat the egg whites, cream of tartar and lemon juice together, with an electric mixer on high speed, until they hold a soft peak. Begin adding the remaining one cup of sugar, a quarter cup at a time, until all the sugar is blended.
• Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated. Give it a few extra folds just to be sure all the flour is really mixed in, but be careful not to overmix. Gently scoop the batter into an ungreased angel food cake pan. Smooth the batter with the rubber scraper. Bake for 40 to 50 minutes, until the top is dark golden brown.
• When baked, remove the cake from the oven and invert it, with the pan at least an inch above the counter. If your pan doesn't have metal feet, set the pan onto four inverted teaspoons or bowls. Remove the cake after it has completely cooled by slipping a fork down the side between the cake and the pan in several places. Once the cake is loosened, gently pull it out of the pan. Dust with confectioners' sugar and serve with ice cream and fresh berries.