Angel Food Cake & Raspberries

Directions

Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries.

Sift the dry ingredients together 4 times.

Beat the egg whites until dry and stiff peaks are formed.

Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible.

Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes.

This cake should be baked in an ungreased angel food pan.

Once baking is complete turn the pan over onto a funnel and allow to cool completely.

Serve slices topped with the raspberries prepared earlier.

Truly food for the angels.