Angel Cake & Berry Sauce

Makes 8
Prep 15 m
Chill 45 m
Bake 38 - 45 m
Cook 6 - 8 m


Angel Cake:

Raspberry Sabayon Sauce:


  1. 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. 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.


  1. 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. 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
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Printed from 07/23/2019