Angel Food Cake with Three-Berry Compote

• 10 large egg whites, at room temperature (1 1/2 cups)
• 1 1/2 teaspoons cream of tartar
• 3/4 cup granulated sugar
• 1/4 teaspoon pure vanilla extract
• 1 cup cake flour
• 3/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 2 pints strawberries, sliced
• 2 pints raspberries
• 1 pint blackberries
• 1/2 cup granulated sugar
• 3 tablespoons fresh lemon juice

1. Preheat the oven to 350.
2. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy.
3. Add the cream of tartar and beat until firm peaks form.
4. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more.
5. Beat in the vanilla.
6. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
7. In a medium bowl, whisk the cake flour with the confectioners' sugar and salt.
8. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated.
9. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick).
10. Bake for 40 minutes, until the cake is risen and golden.
11. Invert the cake in the pan onto a bottle neck and let cool.
12. In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes.
13. Let cool slightly.
14. Using a knife, loosen the cake from the pan and remove the side of the pan.
15. Loosen the cake from the pan bottom and the tube.
16. Transfer the cake to a plate.
17. Slice the cake and serve with the warm compote.

egg whites, cream of tartar, sugar, vanilla, cake flour, sugar, salt, pints strawberries, pints raspberries, blackberries, granulated sugar, lemon juice

Taken from www.foodandwine.com/recipes/angel-food-cake-three-berry-compote (may not work)