1 1/2 c Granulated sugar; divided
-375 mL
1 c Cake and pastry flour 250 mL
2 c Egg whites; (12 to 16
-whites)
; 500 mL
1 ts Cream of tartar 5 mL
1 tb Lemon juice or frozen orange
-juice
; concentrate 15 mL
1 ts Vanilla 5 mL
1 ts Grated lemon or orange peel
-5 mL
BERRY BERRY SAUCE
1 pk Frozen raspberries 1;
-(10-oz/300g)
2 tb Orange or raspberry liqueur;
-optional 25 mL
2 c Fresh strawberries; trimmed
-and
; quartered 500 mL
1 c Fresh raspberries 250 mL
1 c Fresh blueberries 250 mL
Sift 3/4 cup/175 mL sugar with flour twice. Reserve.
With electric mixer, beat egg whites with cream of tartar and lemon
juice on medium speed until “loosened”. Continue to beat at
medium-high until light. Slowly add remaining 3/4 cup/175 mL sugar,
beating constantly. Egg whites should be very light and stiff. Beat
in vanilla. Stir in peel.
Gently mix or fold in flour mixture in 3 additions. Do not overfold
so as not to deflate the egg whites.
Very delicately spoon or pour batter into 10-inch/4 L tube pan. Bake
cake in preheated 375F/190C oven for 35 to 45 minutes, or until cake
tester comes out clean and dry and top of cake springs back when
lightly touched.
To make the sauce, defrost frozen raspberries. If they come in syrup,
strain them. Reserve juices and puree berries through food mill or in
blender or food processor. Add enough reserved juices to make
medium-thick sauce. Add liqueur and gently stir in fresh berries.
Cool cake in pan upside down (if pan does not have little feet to act
as rack, invert cake and pan onto rack so air can circulate
underneath).
To remove cake from pan, use long thin knife to loosen edges. If pan
has removable bottom, remove sides and then loosen bottom with knife.
If you are using a one-piece pan, use spatula or knife to loosen
bottom. Do not worry if cake seems crushed – it usually springs back
into shape. Serve cake with berry sauce.
Yields
1 servings