Angel Food Cake With Raspberry Coulis

Chef Marie

  • 1 1/2 cup egg whites
  • 1 1/2 cup sugar
  • 1 cup sifted cake flour
  • 1 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups raspberries
  • 1 teaspoon lemon juice
  • 1/4 cup powdered sugar

    Preheat the oven to 375° F.

    Sift ½ cup of sugar and the flour together twice.

    Place the room temperature egg whites, cream of tartar, and salt in a large mixing bowl. On high speed, whip until soft peaks form. Lower the speed and continue mixing, while adding the remaining sugar, releasing the sugar in a constant stream. Gently, fold in the vanilla extract and transferred to an ungreased angel food cake pan (preferably one that has a removable bottom which makes it easier to remove later on). Smooth the top, break any large air pockets, and bake for 30 to 35 minutes. The cake is done when the top springs back when touched lightly. Remove from the oven and immediately cool the cake upside down on an emptied wine bottle. Let the cake completely cool down before moving on.

    Place the raspberries, lemon juice, and sugar in blender. Blend until smooth and transfer to a saucepan. Heat until warm, mixing occasionally. Remove from heat and let cold. Refrigerate until use.

    To remove the cake from the mold, first loosen the cake along the edges with a long cake spatula. Turn cake over a serving platter and carefully remove the bottom. Cut 12 slices with a serrated knife and transfer to serving plates. Drizzle raspberries coulis and serve immediately.

    Comments: You can add raspberries or berries for decoration, sprinkle with chopped pistachios, or even add shredded dark chocolates pieces.

    Makes 12 servings