16
RASPBERRY ANGEL FOOD CAKE WITH RASPBERRY SAUCE
Cake
1 cup cake flour
2 tablespoons cornstarch
1-1/4 cups powdered sugar
1/2 teaspoon salt
1 pkg. raspberry unsweetened Kool-Aid® (or any other flavor)
1-1/2 cups egg whites (about 12), room temp.
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar
Raspberry Sauce
1-1/2 cups raspberry preserves, seedless
2 teaspoons cornstarch
Yield: 12 servings
Temperature: 350°F/177°C
Bake Time: 40-50 minutes
Sift together the cake flour, cornstarch, powdered sugar, salt and Kool-Aid®
in a bowl and set aside.
Attach Beaters and beat the egg whites and cream of tartar on Speed 15 until
stiff peaks form. Add the vanilla and sugar, one tablespoon at a time while
beating on Speed 11-12.
Fold the flour mixture, 1/4 cup at a time, into the egg white mixture. Pour
into a 10-inch greased and floured tube pan. Remove large air bubbles by
gently cutting through mixture with a knife and bake as directed.
Prepare the raspberry sauce while the cake is baking. Cook raspberry
preserves and cornstarch over low heat until thickened. Spoon sauce over
cake, either while warm or after it has cooled.
15
PINEAPPLE UPSIDE DOWN CAKE
Topping
1/2 cup butter, melted
1 cup brown sugar
1/2 cup pecans, chopped
8 pineapple slices
1/2 cup maraschino cherries, halved
Cake
3 eggs
1/3 cup applesauce
2 teaspoons pineapple flavoring
1 cup, plus 2 tablespoons water
18.25 oz. pineapple or yellow cake mix
Yield: 12 servings
Temperature: 350°F/177°C
Bake Time: 50-60 minutes
Layer topping ingredients in a 10-inch greased and floured tube pan in the
order listed. Arrange maraschino cherry halves, cut side up, in the center
of and between pineapple slices.
For cake, attach Beaters and mix all cake ingredients together on Speed 5
for 3-4 minutes. Pour the batter into pan over toppings. Bake as directed.
Allow to cool 5 minutes, then invert onto a heat-resistant plate with a rim.
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