"This is one of my favorite desserts of all time," says chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison. " It's simple but flavorful--a homespun classic."
Do you like this story?
1-3/4 cup sugar
1/4 teaspoon salt
1 cup cake flour
12 egg whites
1/3 cup warm water
1 teaspoon orange extract
1 -1/2 teaspoons cream of tartar
Berries (blueberries, strawberries, or blackberries) -- 1 cup per person
1/4 - 1/2 cup Grand Marnier
Heavy cream (if you choose to serve with whipped cream)
1) Preheat oven to 350 degrees.
2) In food processor, spin the sugar for 2 minutes, or until it is super fine.
3) Sift half the sugar with the cake flour + salt
4) In a large bowl, whisk egg whites, water, extract, and cream of tartar.
5) After thoroughly combining, switch to a hand mixer and beat until there are medium peaks.
6) Sift in enough flour mixture to dust the top of the foam.
7) Using a spatula, fold in gently. Continue this way with the rest of the flour mixture.
8) Spoon into ungreased tube pan.
9) Bake for 35 minutes until golden brown and a toothpick comes out clean.
10) Turn upside down on a soda bottle until cool.
11) Using a knife, go around the edges to help release cake from pan.
Berry Topping Method:
1) Select and clean the berries of your choice; allow at least one cup per person.
2) Toss with 1/4-1/2 cup Grand Marnier.
3) Dust with confectioner's sugar.
4) Toss and let sit for up to 30 minutes.
5) Whip heavy cream till peaks form (if you choose to serve whipped cream).
Slice the angel food cake, add a dollop of (optional) whipped cream, top with berries, and you are done!
What happens when we turn the cameras on a veteran TV reporter? Roxanne Evans tells all about her experience as NJM's August cover model. 4:41
Thank you for signing up!