Angel food shortcakes
Published: Cooking Light- 04/14/03

INGREDIENTS

Cake:
1/2 cup sifted cake flour
3/4 cup granulated sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 teaspoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons slivered almonds
1 tablespoon powdered sugar
Cooking spray

Sauce:
2 tablespoons granulated sugar
2 tablespoons brandy
2 teaspoons fresh lemon juice
1 (10-ounce) package frozen unsweetened raspberries, thawed

Fruit:
1 1/2 cups fresh blackberries or raspberries
1 1/2 cups fresh blueberries
3 tablespoons granulated sugar
2 tablespoons brandy

Glaze:
1/4 cup seedless raspberry jam
2 teaspoons water

INSTRUCTIONS

1. Preheat oven to 325 degrees.

2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.

3. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6
tablespoons sugar, stirring with a whisk.

4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.

5. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325 degrees for 25 minutes or until cake springs back when lightly touched.

6. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.

7. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.

8. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.

9. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.

10. Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.

YIELD: 6 servings

NUTRITIONAL INFO
CALORIES 310 (6 percent from fat); FAT 2.1g (sat 0.2g, mono 1.1g, poly 0.6g); PROTEIN 5.6g; CARB 63.5g; FIBER 4.5g; CHOL 0mg; IRON 1.4mg; SODIUM 106mg; CALC 32mg