Angel Food Shortcakes

Angel Food Shortcakes
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • Cake:
  • 1/8 teaspoon salt
  • ½ cup sifted cake flour
  • 2 tablespoons brandy
  • Sauce:
  • 3 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • + 18 more ingredients
    • 3 tablespoons slivered almonds
    • ¼ cup seedless raspberry jam
    • 1 ½ cups fresh blueberries
    • Fruit:
    • ½ teaspoon cream of tartar
    • 1 ½ cups fresh blackberries or raspberries
    • 2 tablespoons granulated sugar
    • 1 (10-ounce) package frozen unsweetened raspberries, thawed
    • Cooking spray
    • ¾ teaspoon vanilla extract
    • 6 large egg whites
    • ¾ cup granulated sugar, divided
    • ½ teaspoon almond extract
    • Glaze:
    • ¾ teaspoon fresh lemon juice
    • 2 teaspoons water
    • 1 tablespoon powdered sugar
    • 2 tablespoons brandy

Preheat oven to 325°. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk. Place egg whites in a large bowl; beat with a mixer...

View full recipe at My Recipes

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