3 c Cake flour
1/4 ts Salt
2 Sticks unsalted butter, room
-temp
3 c Sugar
7 lg Eggs, room temp
1 c Whipping cream
1 tb Vanilla
RASPBERRY SAUCE
1 c Frozen unsweetened
-raspberries, thawed
1/4 c Sugar
1 1/2 tb Triple sec or other liquer
Position rack in the center of the oven and preheat to 350. Generously
butter 12 cup angel food cake pan. Dust pan with flour, tap out excess.
Sift flour & salt into medium bowl. Using electric mixer, beat butter in
large bowl until fluffy. Gradually add sugar, beating until mixture is
well blended, about 5 minutes. Add eggs one at a time, beating until just
combined after each addition. Using a rubber spatula, fold in flour
mixture alternatively with cream, beginning and ending with flour. Mix in
vanilla.
Transfer batter to prepared pan. Bake cake until tester inserted near
center comes out clean, covering top loosely with foil if it’s browning too
quickly, about 1 hr 20 min.
Cut around pan to loosen cake. Turn out cake onto plate. Turn cake right
side up onto rack & cool completely.
Serve with raspberry sauce……
This cake freezes well, too.
Raspberry sauce: Combine all in food processor & puree. Force through a
small sieve to remove seeds. Adjust sweetness with additional sugar, if
required.
Yields
1 Servings