Vanilla Angel Food Cake With Berry Compote Recipe

Name: Vanilla Angel Food Cake With Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3.9 ounces white rice flour (about 3/4 cup); 1.15 ounces brown rice flour (about 1/4 cup); 1.15 ounces cornstarch (about 1/4 cup); 1 1/2 cups sugar, divided; 1 1/2 teaspoons xanthan gum; 12 large egg whites; 1 teaspoon cream of tartar; 1/4 teaspoon salt; 1 1/2 teaspoons vanilla extract; Compote:; 1 1/4 cups fresh raspberries; 1 1/4 cups fresh blackberries; 1 cup quartered hulled strawberries; 1/4 cup sugar; 2 tablespoons water; Topping:; 3/4 cup frozen reduced-calorie whipped topping, thawed

Servings: persons

Cake:
3.9 ounces white rice flour (about 3/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 1/2 cups sugar, divided
1 1/2 teaspoons xanthan gum
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Compote:
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
1 cup quartered hulled strawberries
1/4 cup sugar
2 tablespoons water
Topping:
3/4 cup frozen reduced-calorie whipped topping, thawed

1
Preheat oven to 375u00b0.
2
To prepare cake, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 3/4 cup sugar, and xanthan gum in a medium bowl; stir with a whisk.
3
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Add vanilla; beat well. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.
4
Spoon batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Bake at 375u00b0 for 45 minutes or until cake springs back when lightly touched and small cracks form on top of cake. Invert pan (but don't remove from pan); cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. Cut cake into 24 slices.
5
To prepare compote, combine berries, 1/4 cup sugar, and 2 tablespoons water in a medium saucepan. Bring to a simmer over medium heat; cook 8 minutes or until berries soften and juices thicken slightly. Cool 10 minutes. Spoon compote and whipped topping over cake.
6
If your angel food cake pan doesn't have feet to set on for cooling, invert the pan on the neck of a wine bottle.

951

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 3.9 ounces white rice flour (about 3/4 cup), 1.15 ounces brown rice flour (about 1/4 cup), 1.15 ounces cornstarch (about 1/4 cup), and more.

Yes, Vanilla Angel Food Cake With Berry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Angel Food Cake With Berry Compote

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