Name: Angel Food Cake with Rosé Berries
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 10 to 12 servings
Ingredients: 1 cup cake flour; 1/4 teaspoon kosher salt; 15 large egg whites, at room temperature; 1 teaspoon cream of tartar; 1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times; 1 tablespoon vanilla bean paste; 3 cups mixed fresh berries (raspberries, blackberries, blueberries); 3 tablespoons granulated sugar; 1/3 cup rosé wine; Vanilla ice cream, for serving

Directions

Special equipment:

an angel food cake pan or tube pan

For the cake: Preheat the oven to 350 degrees F.
Combine the cake flour and salt in a medium bowl, then sift 5 times. Set aside.
In a large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until frothy so you have lots of bubbles, but the mixture is still loose. Add the cream of tartar and beat on high speed until stiff, 4 to 5 minutes. With the mixer on low, slowly sprinkle in the sifted sugar. Fold in the sifted flour mixture gently in 3 batches until it's all combined. Sprinkle the vanilla into the bowl and fold gently again.
Spoon the batter into a clean angel food cake pan or tube pan, preferably one with cooling legs (make sure there is no grease or butter in there beforehand). Smooth the top and bake, without opening the oven, until a wooden skewer inserted all the way to the bottom comes out clean, 35 to 45 minutes.
Carefully remove the cake from the oven and immediately invert it onto its cooling legs or set the hole in the center of the pan on the neck of a wine bottle. (The upside-down cooling stops the cake from deflating as it cools down.) Let the cake cool completely, about an hour.
For the berries: Meanwhile, mix the berries and sugar in a small skillet over medium heat. Stir until the berries are coated and the skillet has heated, 1 to 2 minutes. Carefully add the rosé wine and bring to a boil, then reduce the heat to a simmer and let cook until the sauce has thickened, 2 to 3 minutes. Remove from the heat and set aside.
When the cake is cool, carefully remove it from the pan.
To serve, slice the cake and place on plates. Spoon over the rosé berries, adding some extra around the sides. Add a scoop of vanilla ice cream to each and enjoy.

Angel Food Cake with Rosé Berries

Ingredients

Cake:

Rosé Berries:

Directions

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