Having company that has special dietary restrictions has never been a problem at all to me. As a matter of fact, I can modify any meal to allow my guest to eat completely worry-free. I recently hosted a dinner that had to be light, healthy, and meat-free, and no heavy desserts, please. I chose Baked Salmon as the main course with roasted cauliflower, fennel with extra virgin olive oil, and cut-up tomatos and cucumbers with a Balsamic vinaigrette. A great, light meal, now what hostess would allow the guests, even the non-dessert eating ones to go home without a little treat? I chose to make a light, delicious, almond-essence, reduced sugar Angel Food Cake with macerated strawberry and blackberry sauce on top. Light, fruity, and diet friendly, the perfect dessert!
ANGEL FOOD CAKE WITH MACERATED FRUIT SAUCE
preheat oven to 350 degrees
I used organic ingredients
- 10 large egg whites (I use my backyard eggs) I then cook the yolks plain for my dog, and also boiled and pulverized the shell for his calcium intake (use sparingly)
- 1 1/4 c. sifted powdered sugar
- 1 cup sifted unbleached flour
- 1 tsp. almond extract
- 3/4 c. granulated sugar
- strawberries, blackberries, bluberries, or any seasonal fruit
- 2 tbsp. sugar
Let the eggwhites stand at room temperature in a large mixing bowl for 30 minutes.
In another bowl, you can sift the flour and powdered sugar together 2 times.
With your mixer, beat the eggwhites to soft peaks adding the almond extract. Add the granulated sugar a little at a time continually beating on high until stiff peaks form.
By hand, gently fold in 1/3 of the flour mixture being careful not to beat the volume down. Do this for the other 2/3 of the flour mixture until all the flour is incorporated into the eggwhites.
Bake in an ungreased tube pan on the lowest rack in the oven for 40-50 minutes. The top of the cake will spring back when touched. Before removing the cake from the oven, set up a long-neck bottle or something similar to invert the tube pan onto. I have a funnel that I turn upside down, and it is perfect. After the cake cools, I use a plastic knife to loosed it from the sides so I dont scratch the non-stick surface of my cake pan.
Wash and dry the fruit, cutting into slivers. Add the sugar and let sit in an airtight container a few hours. A sauce will form when the sugar melts.