Tuesday, March 20, 2012

Cocoa Angel Food Cake with Raspberry Sauce

1 cup cake flour
½ cup confectioners’ sugar
½ teaspoon salt
1 cup granulated sugar
¼ cup cocoa
10 egg whites
1 teaspoon cream of tartar
½ teaspoon salt
1 teaspoon vanilla

1 pint fresh raspberries, about 1 ½ cups
1/3 cup raspberry preserves
1/3 cup water
1/2 cup granulated sugar

Preheat the oven to 350 degrees.

1.  Sift the cake flour with ½ cup confectioner’s sugar and the salt.  Set aside.

2. Sift the granulated sugar with the cocoa powder.  Set aside.

3. Use an electric mixer to whip the egg whites until foamy.

4. Add the cream of tartar.  Continue beating until the egg whites form stiff peaks. Fold in the vanilla.

5. Fold in ¼ of the flour/confectioners’ sugar mixture.

6. Fold in ¼ of the sugar/cocoa mixture. Continue until all of the flour and sugar mixtures have been incorporated into the batter.

7. Pour the batter into an ungreased 10 x 3-inch tube pan.  Bake in the lower third of the oven for 45 minutes.

8. Remove the cake from the oven.  Invert the pan onto a funnel or bottle.  Let cool completely.  Loosen the cake from the sides of the pan with a knife.  Turn out the cake onto a platter.

9. Place the raspberries, raspberry preserves, water and granulated sugar into a pan.  Bring to a boil over medium high heat.  Cook for 1 minute.  Use the back of a wooden spoon to mash the fruit.  (Alternatively, you may puree the sauce with an immersion blender or a food mill.)  The sauce will be thick and syrupy.  Cook for 1 minute.  Cool.

10. Place a swirl of raspberry sauce on a plate.  Slide a slice of cake on top.  Garnish with a shake of confectioners’ sugar and fresh mint sprigs.  

Servings: 8 to 12
Preparation Time: 25 minutes plus baking

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