RASPBERRY ANGEL FOOD CAKE
Let Them Eat Cake! I have heard that Marie Antoinette never really said that well-known phrase. It has only been attributed to her through the years of history. I suppose that as she was being led to her be-heading, that she might have been in a bad mood. She could've said, "Let them eat LIVER!" or.... "Let them eat COCONUT"!!...
Provided by cassie thornburg
Categories Cakes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
- 2. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- 3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
- 4. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
- 5. Into the pan!
- 6. Layer batter with raspberries, ending with batter on top.
- 7. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- 8. Invert pan onto its legs or hang it over the neck of a bottle or funnel; remove parchment paper. Let cake stand, in the pan, until completely cool, about 1 hour.
- 9. Run a knife around edges of the cake to loosen the sides. Unmold cake.
- 10. Eat!
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