Angel Berry-Rhubarb Shortcake

Angel Berry-Rhubarb Shortcake
Karen Mordechai

Light is a relative term when you’re talking about whipping up 1 ½ cups of heavy cream and embellishing the dessert with a scoop of ice cream. Be that as it may, angel food cake is made with egg whites only and no added fat, so maybe everything balances out.

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8
Servings
759
Calories Per Serving
Deliver Ingredients

Notes

This recipe uses just a little bit of vanilla bean, so it’s the perfect opportunity to recycle a pod you’ve already scraped clean. If you don’t have a piece of vanilla bean lying around, you may substitute 1⁄2 teaspoon vanilla extract.

Ingredients

For the shortcake

  • 2  Cups  chopped rhubarb
  • 2  Cups  halved strawberries, plus 8 halved strawberries for garnish
  • 2/3  Cups  plus 2 tablespoons sugar
  • 2/3  Cups  freshly squeezed orange juice (2 to 3 oranges)
  • 1/2  Teaspoon  ground cinnamon
  • One  1-inch of vanilla bean, split lengthwise in half
  • 1 1/2  Cup  heavy cream
  • 1/4  Teaspoon  vanilla extract*
  • Pastel Angel Food Cake
  • 3  Cups  vanilla ice cream

For the Pastel Angel Food Cake

  • 3/4  Cups  unsweetened blackberry juice or tart cherry juice
  • 3/4  Cups  cake flour
  • 1/4  Teaspoon  salt
  • cup egg whites ( from 6-8 eggs)
  • 1/2  Teaspoon  cream of tartar
  • 2/3  Cups  sugar
  • 1  Teaspoon  vanilla extract

Directions

For the shortcake

Place the rhubarb and 2 cups of the strawberries in a nonreactive saucepan with 2⁄3 cup of the sugar, the orange juice, cinnamon, and vanilla bean. Simmer over medium-low heat until the rhubarb is tender, 15 to 20 minutes. Remove the vanilla bean. Let the fruit compote cool slightly, then cover and refrigerate until chilled completely, about 2 hours.

Shortly before serving, whip the heavy cream in a chilled bowl with chilled beaters until it thickens. Beat in the remaining 2 tablespoons sugar and the vanilla extract and whip until the cream is fairly stiff but still spreads slightly when spooned out.

To assemble the dessert, cut the angel food cake into 8 generous wedges. Place a slice of cake on each of 8 dessert plates. Place a scoop of ice cream on each slice and top with a large spoonful of the berry-rhubarb compote. Garnish with a dollop of whipped cream and the halved strawberries, arranging them cut sides up.

For the Pastel Angel Food Cake

Pour the fruit juice into a small nonreactive saucepan and boil gently over medium-low heat until reduced to ¼ cup, about 10 minutes. Remove from the heat and let cool completely.

Preheat the oven to 350 degrees. Sift the flour, confectioners’ sugar, and salt together, and set aside.

Place the egg whites in a large mixing bowl with the cream of tartar and whip until foamy. Gradually beat in the granulated sugar; continue to whip until the peaks are stiff but not dry and the tips droop slightly when the beaters are lifted.

Fold in the vanilla and concentrated fruit juice by hand. Sift one-third of the flour mixture over the whites and fold in very gently. Repeat with half of the remaining flour, then fold in the rest just until evenly blended. Scrape the batter into an ungreased 6-cup tube pan. Run a blunt knife around the batter at the edges of the pan to remove any air pockets.

Bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove the pan from the oven and invert it onto a rack. Let cool in this position until the pan and cake are cooled completely to room temperature, about 1 hour.

To remove the cake from the pan, run a bamboo skewer around the edges of the cake, invert the pan onto a cake plate, and gently tap the cake out.

Nutritional Facts

Total Fat
27g
39%
Sugar
34g
38%
Saturated Fat
8g
33%
Cholesterol
51mg
17%
Carbohydrate, by difference
113g
87%
Protein
23g
50%
Vitamin A, RAE
141µg
20%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
89mg
9%
Choline, total
9mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
8µg
0%
Folate, total
193µg
48%
Iron, Fe
16mg
89%
Magnesium, Mg
53mg
17%
Niacin
11mg
79%
Phosphorus, P
287mg
41%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
1123mg
75%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
137g
5%
Zinc, Zn
3mg
38%

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.