Happy Sunday ! Today’s recipe is one of my Mom’s recipe with fruit of the season. So enjoy!
10 large egg whites
(1 1/2 cups at room temperature)
1 ½ teaspoons cream of tartar
¾ cup granulated sugar
¼ teaspoon pure vanilla extract
1 cup cake flou
r¾ cup confectioners’ sugar
¼ teaspoon salt
Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes. In a medium bowl, whisk the cake flour with the confectioners’ sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- 2 pints of strawberries/ sliced
- 2 pints raspberries
- 1 pint blackberries
- 1/2 C Sugar
- 3 Tablespoon Lemon juice
In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
Tip: you can use whatever berries that you have on hand. Or even Lemon curd or chocolate.