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
Description
This Light, Delicate Angel Food Cake Is A Refreshing Change From Your Typical Biscuit Shortcake. You Can Also Try Serving This Dessert With Fresh, Ripe Strawberries.
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