Angel Food Cake with Raspberry Coulis

By Wollygator

Ingredients

• Cake:
• 14 egg whites
• 1-1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 18 packets sugar substitute (i.e., Sweet "N" Low)
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3/4 cup cake flour
• Raspberry Coulis:
• Pureed raspberries
• Water (to desired consistency)
• Sugar substitute to taste

Preparation

Step 1

1. Use 1 10-inch tube pan. Sift flour, 1/2 cup sugar and sugar substitute together 3 times.

2. Measure egg whites, cream of tartar and salt into large mixing bowl; beat until foamy. Gradually add remaining 1/2 cup sugar, sprinkling 1 tablespoon at a time over froth. Continue beating until meringue will hold stiff peaks. Fold in flavorings.

3. Gradually sift flour/sugar/sugar substitute mixture over meringue. Fold in gently, just until flour is absorbed.

4. Pour batter into ungreased pan. Gently cut through batter with knife to remove any air pockets.

5. Bake at 375 degrees F. 30-35 minutes, until top springs back when touched lightly. Invert pan, cool completely and remove cake.

6. Garnish (if desired) with 1/2 cup fruit to include mixed berries (strawberries, raspberries and blackberries).