Today,Jules and I are celebrating the National Holiday with a barbie and this Bleu Blanc Rouge Angel Food Cake, which is light as air (and useful when you have egg whites waiting in the fridge)! Joyeux Quatorze Juillet, Happy Bastille Day!
Preheat oven to 190°C/375°F. Buttera deep round cake pan. Set aside.
In a medium bowl, sift flourand caster sugar together. Set aside.
In another medium bowl, beat egg whites, gradually increasing speed to high until soft peaks form. Add saltandcream of Tartar, and continue beating, gradually adding sugar, until stiff peaks form. Gently fold inVanilla Extract with a rubber spatula. Then, gently fold in flour mixture, in three times, until completely blended.
Spoonbattercarefully into prepared cake pan. Level well with rubber spatula, to avoid air pockets.
Place in the warm oven, and bake at 190°C/375°F, 20 to 25 minutes, until just a light golden brown and spongesprings back when lightly touched. Let cool slightly, then turn over onto serving plate. Let cool completely.
Before serving, arrange bluberriesandraspberriesonto the cake, and dust lightly with Icing Sugar. Serve Bleu Blanc Rouge Angel Food CakewithRose Raspberry Coulis.
If, like me, you are a bit anxious about the (French) Election today, a little lightness might be in order. And there is nothing as delightfully light as this BleuBlancRouge Angel Food Cake we once had on Bastille Day! May it come with a side of steadfast democracy; bon Dimanche !
