Angel Cake & Berry Sauce

Angel Cake & Berry Sauce
Servings: 8 Prep 15 mins Chill 45 mins Bake 350°F 38 mins to 45 mins Cook 6 mins to 8 mins


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

Make It

1. 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. 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.


3. 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.

4. Take off heat and stir in liqueur. Cover and refrigerate until cold. Serve cake with raspberries and sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 404, Fat, total (g): 4, chol. (mg): 159, sat. fat (g): 1, carb. (g): 80, fiber (g): 1, pro. (g): 7, sodium (mg): 426, Percent Daily Values are based on a 2,000 calorie diet.