White Chocolate Angel Food Cake with Whipped Cream and Fresh Berries Cake: 1 1/2 cups sifted confectioners sugar 1 cup sifted cake flour 1/4 teaspoon salt 1 1/2 cups egg whites, at room temperature (about 11 to 12 large eggs) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla extract 4 bars (1.5 ounces each) White Chocolate, grated or finely chopped
Whipped Cream: 2 cups heavy cream, chilled 2 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract Berries: 1 cup fresh red raspberries 1 cup fresh golden raspberries 1 cup fresh strawberries, sliced 1/2 cup fresh blackberries White chocolate curls Fresh mint sprigs Make The Cake: Position oven rack in lower third of oven. Heat oven to 350°F. Sift together confectioners sugar, cake flour and salt onto a sheet of waxed paper. Place egg whites in clean, dry bowl of electric mixer. Beat egg whites at medium-low speed until frothy. Add cream of tartar and beat at medium speed until soft peaks form. Gradually add granulated sugar in steady stream, beating just until whites are thick and form slightly stiff peaks. (Do not over beat) Gently fold in 1/3 of sifted dry ingredients over whites just until dry ingredients are moistened. Fold in remaining dry ingredients with vanilla and grated white chocolate in two additional batches. Gently pour batter into ungreased tube pan, spreading evenly around inner cone. Tap gently on counter to remove any air bubbles. Bake 35 minutes or until the top is firm and springs back when lightly touched. Invert pan on a large bottle (such as wine bottle or olive oil bottle) and cool completely. To remove cake from pan, run long knife or thin metal spatula around outside edge of cake and gently remove side portion of pan. Then, run knife around inside of center tube, loosen bottom of cake with long knife or thin metal spatula and remove cake from remaining portion of pan. Place on cake plate; cover with plastic wrap if not serving immediately. Make Whipped Cream: Combine heavy cream and granulated sugar in a medium, chilled bowl. Beat at medium speed with electric mixer until soft peaks form; whisk in vanilla. Place sweetened whipping cream in refrigerator until ready to serve cake, up to 2 hours. Combine berries in a medium bowl and toss lightly. Assembly: Cut cake with a serrated knife using a sawing motion. Serve with sweetened whipped cream and berry mixture. Garnish with white chocolate curls and mint sprigs. http://groups.yahoo.com/group/tamaras_sweet_treats/ Need some new decadent desserts...come see us ____________________________________________________________________________________ Don't pick lemons. See all the new 2007 cars at Yahoo! Autos. http://autos.yahoo.com/new_cars.html Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
