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Home > Recipes > Little angel food cakes with raspberry sauce

Little angel food cakes with raspberry sauce

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Little angel food cakes with raspberry sauce

No ratings yet

Ingredients

10 Eggs
1 tsp Cream of tartar
1 tsp Salt
1 tsp Vanilla essence/extract
1 tsp Almond essence
1 cup Caster sugar
1 cup Flour

Raspberry sauce

1 cup Sugar
2 cups Raspberries

Directions

  1. Beat egg whites only in a metal bowl with cream of tartar and salt until they form soft peaks. Add vanilla and almond essences. Slowly add the sugar, beating constantly until the egg whites are stiff but not dry. Sift flour and fold into the egg whites.
  2. Line the base of six large muffin pans with baking paper. Fill with cake mixture. Bake at 180 degrees C for 25 minutes or until a skewer comes out clean. Cool in tins then invert on to a serving platter. Serve with raspberry sauce.
  3. To make the suace place raspberries (fresh or frozen) and sugar in a food processor and process until roughly chopped.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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