Angel Cake & Berry Sauce

Name: Angel Cake & Berry Sauce
Prep time: 15 min
Cook time: 6 min
Yield: 8
Ingredients: 1 box (16 ounces) angel food cake mix; 1 1/4 cups water; Zest from 1 lime; 1 tablespoon confectioners sugar; 6 egg yolks; 1 cup sugar; 1 1/4 cups dry white wine; 2 tablespoons raspberry liqueur; 1 container (6 ounces) raspberries

Makes 8

Prep 15 m

Chill 45 m

Bake 38 - 45 m

Cook 6 - 8 m

Ingredients

Angel Cake:

1 box (16 ounces) angel food cake mix
1 1/4 cups water
Zest from 1 lime
1 tablespoon confectioners sugar

Raspberry Sabayon Sauce:

6 egg yolks
1 cup sugar
1 1/4 cups dry white wine
2 tablespoons raspberry liqueur
1 container (6 ounces) raspberries

Directions

1 of 2 Heat oven to 350 degrees F. In bowl on low speed, beat mix, water and lime zest until evenly moistened. Increase speed to medium; beat for 1 minute. Scrape into ungreased 10-inch tube pan.
2 of 2 Bake in 350 degrees F oven until lightly browned and cracked on top, 38 to 45 minutes. Invert pan onto a bottle; let cool completely, about 1-1/2 hours. Loosen edges of cake with metal spatula; remove to serving platter. Sprinkle with confectioners sugar.

Sauce:

1 of 2 In a medium-size metal bowl, whisk together egg yolks and sugar until lightened and smooth. Whisk in wine. Place over pot of simmering water and whisk continually for 6 to 8 minutes, until temp reaches 160 degrees F.
2 of 2 Take off heat and stir in liqueur. Cover and refrigerate until cold. Serve cake with raspberries and sauce.

Nutrition Information for Angel Cake & Berry Sauce
Servings Per Recipe: 8
Per Serving: 426 mg sodium, 404 kcal cal., 80 g carb., 7 g pro., 159 mg chol., 4 g Fat, total, 1 g sat. fat, 1 g fiber