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angel food cake with berry sauce
Yield: 16 servings
12 egg whites
1 cup confectioners' sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups sugar
1/3 cup blueberry vodka
1 tablespoon cornstarch
1 tablespoon water
2-1/2 cups fresh raspberries, divided
2 cups fresh blueberries, divided
1/3 cup unsweetened pineapple juice
3 tablespoons raspberry liqueur
2 cups halved fresh strawberries
1 cup fresh blackberries
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 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.
Yield: 16 servings (6 cups sauce).