15
RASPBERRY ANGEL FOOD CAKE WITH
RASPBERRY SAUCE
Cake
1 cup cake flour
2 Tbl. cornstarch
1 1/4 cups powdered sugar
1/2 tsp. salt
1 pkg. raspberry unsweetened Kool-Aid® (or any other flavor)
1 1/2 cups egg whites (about 12), room temperature
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/2 cup sugar
Raspberry Sauce
1 1/2 cups raspberry preserves, seedless
2 tsp. cornstarch
Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 40-50 minutes
Sift together the cake flour, cornstarch, powdered sugar, salt and
Kool-Aid in a bowl and set aside. Attach Beaters and beat the egg
whites and cream of tartar on Speed 15 until stiff peaks form. Add
the vanilla and sugar, one tablespoon at a time while beating on
Speed 11-12.
Fold the flour mixture, 1/4 cup at a time, into the egg white mix-
ture. Pour into a 10-inch greased and floured tube pan. Remove
large air bubbles by gently cutting through mixture with a knife
and bake as directed.
Prepare the raspberry sauce while the cake is baking. Cook rasp-
berry preserves and cornstarch over low heat until thickened.
Sauce can be served warm or cold over cake.
