Food Network: Angel food Cakes with Berries in Orange Liqueur

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Angel food Cakes with Berries in Orange Liqueur
Recipe courtesy Gale Gand

Ingredients
For the cake:
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract

For the berries:
1/2 pint raspberries
1/2 pint blackberries or blueberries

1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange liqueur
1 teaspoon fresh lemon juice
2 mint leaves, julienned
Powdered sugar, for garnish

Directions
Preheat the oven to 375 degrees F.

In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add
the cream of tartar and salt and continue whipping until soft peaks form. With the
mixer running, gradually add 1 cup of the sugar and continue whipping until stiff
and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar
with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg

whites, then fold in the vanilla.

Spoon the batter into ungreased extra-large muffin tins. Bake until light golden
brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and
suspending it with small ramekins placed in the corners until they cool to room
temperature. Run a butter knife around the cakes to loosen, then knock the cakes
out onto a plate, or work them out with your fingers. The outside of the cake will
remain in the pan leaving the cake whiter and more angelic looking.

Make the macerated fruit by lightly toss together the fruit, liqueur, lemon juice,
and mint and let macerate in the refrigerator for at least 30 minutes before
serving. Hollow out the center of the large cup cakes. Fill the cavity with some
fruit then turn them over onto dessert plates. Spoon the macerated berries and
juices over the cakes and sprinkle with powdered sugar.