Our Family of Brands

Almond Angel Food Cake with Summer Berry Compote

1 cup cake flour
1 ½ cups sugar
12 egg whites, room temperature
1 ½ tsp. The Spice Hunter Cream of Tartar
¼ tsp. salt
1 ½ tsp. The Spice Hunter Pure Almond Extract
½ tsp. The Spice Hunter Pure Vanilla Extract
For the compote:
1 cup raspberries
1 cup strawberries, quartered
1 cup blackberries
1 cup blueberries
½ tsp. lemon zest
1 tsp. The Spice Hunter Pure Vanilla Extract
2 Tbsp. sugar

Preheat oven to 375°F. In a large bowl, sift the cake flour and ¾ cup of the sugar. Set aside. Using an electric mixer beat the egg whites, cream of tartar, and salt on high speed. Gradually add the remaining ¾ cup of sugar and beat until stiff peaks form. Change speed to low and add the extracts. Gently fold in the flour mixture and pour into an ungreased tube pan. Bake for 30-35 minutes. For the compote: Combine all ingredients in a medium saucepan. Simmer for 3-4 minutes over medium high heat until the berries are juicy. Allow to cool to room temperature. Serve over the almond angel food cake.