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                                                                  This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 10 oz frozen unsweetened raspberries
                                                                  • Yes No 1 1/2 cup blackberry
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1/4 cup seedless raspberry jam
                                                                  • Yes No 2 tsp water
                                                                  • 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 at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
                                                                  • Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.
                                                                  • Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
                                                                  • To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
                                                                  • To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.
                                                                  • To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
                                                                  • Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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