Pink & Lavender Angel Chiffon Cake with Raspberry/Blueberry Coolis

© Trina Astor-Stewart

A luscious blend between a sweet and tart tasting treat. It melts in your mouth! My gluten free version of a classic Angel Food Cake with a little healthy blueberry twist.  A delicious, no fail cake everyone will love. Don't tell them it is gluten free, they will never know it.

GF Angel Cake Recipe

The cake is fat free! and it will work with a sugar substitute if you like. Makes a large family sized cake everyone will enjoy. If you would like to make a smaller one, just half the recipe.

Separate 12 large eggs into two bowls. (Pour a little cold water over egg yolks so they won’t harden, reserve in refrigerator for another recipe.Prepare a tube or bundt cake pan by coating with Crisco. Dust cornstarch over the pan and invert, tap to remove excess.
Pre-heat oven to 375 F

Step 1:
Mix in a separate bowl,
1 1/2 cup Astoria Mills Basic Mix #3
½ teaspoon Xanthan gum
¼ teaspoon Baking powder

Step 2:
In an electric mixer, beat until soft peaks form,
12 large room temperature egg whites (about 1 3/4  cups)
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar

Beat in a little at a time:
1 3/4 cups granulated sugar

Beat until stiff peaks form. Then fold in gently,
1 teaspoon vanilla extract
5 drops red food coloring (optional) leave white for a traditional Angel Food Cake

Step 3.
Sift in the flour mixture while mixer is on the lowest setting, to fold together until blended.

Step 4.
Spoon the cake mixture into prepared tube pan, gently filling it. The batter will be thick and you may need to push the batter into the ridges so that it will be firmly in place in the bottom of the pan. Bake for 30 minutes and then turn oven down to 325 F. for another 30 minutes or until cake springs back when lightly touched with fingertips. Invert pan and cool completely.

The cake will rise quite a bit and then settle somewhat, but still be reasonably high. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost with whipped cream as desired or eat plain or with fruit. Or dress as below: For Pink & Lavender Chiffon Cake with Raspberry/Blueberry Coolis

Lavender Whipped Cream
Raspberry/Blueberry Coolis

In a bowl place ¼ cup of raspberry jam
2 tablespoons peach Schnapps or Kirsch
1 cupfull of each, pureed and thawed frozen, or fresh, blueberries and raspberries,
Strain to remove all seeds.

Whip in an electric Mixer1 cup whipping cream,
1 teaspoon pure vanilla extract
Whip to stiff peaks then add 1 teaspoonfull or more of the coolis mixture to achieve the desired lavender tint.Spread cooled cake with lavender whipped cream, on serving drizzle with coolis and garnish with fresh blueberries.

Now just smile and wait for the kudos!

Oh, by the way, the blueberries are some I picked myself at Wilmot Orchards in Newcastle, Ontario.

I always try and pick enough to last the winter and we always eat then up too fast! Did you know that if you don't wash blueberries before you freeze them that they won't stick together once frozen?

The blueberries on this cake were some I had frozen and see how good they look! ...and yummy too.

Check out Wilmot Orchards, ‘pick your own’ blueberries at

http://www.wilmotblueberries.com/