Angel Food Shortcakes

• Cake:
• 1/2 cup sifted cake flour
• 3/4 cup granulated sugar, divided
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 tablespoons slivered almonds
• 1 tablespoon powdered sugar
• Cooking spray
• Sauce:
• 2 tablespoons granulated sugar
• 2 tablespoons brandy
• 2 teaspoons fresh lemon juice
• 1 (10-ounce) package frozen unsweetened raspberries, thawed
• Fruit:
• 1 1/2 cups fresh blackberries or raspberries
• 1 1/2 cups fresh blueberries
• 3 tablespoons granulated sugar
• 2 tablespoons brandy
• Glaze:
• 1/4 cup seedless raspberry jam
• 2 teaspoons water

1. Preheat oven to 325u0b0.
2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
3. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
5. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325u0b0 for 25 minutes or until cake springs back when lightly touched.
6. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
7. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
8. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.
9. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
10. Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.

cake flour, sugar, egg whites, cream of tartar, salt, lemon juice, vanilla, almond, almonds, powdered sugar, cooking spray, sugar, brandy, lemon juice, fresh blackberries, fresh blueberries, granulated sugar, brandy, seedless raspberry jam, water

Taken from www.myrecipes.com/recipe/angel-food-shortcakes (may not work)