Angel Food Shortcakes

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.
== Ingredients ==
* 1/2 cup sifted cake flour
* 3/4 cup granulated sugar, divided
* 6 large egg whites
* 1/2 teaspoon cream of tartar
* 1/8 teaspoon salt
* 3/4 teaspoon fresh lemon juice
* 3/4 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 3 tablespoons silvered almonds
* 1 tablespoon powdered sugar
* Cooking spray
* 2 tablespoons granulated sugar
* 2 tablespoons brandy
* 2 teaspoons fresh lemon juice
* 1 (10-ounce) package frozen unsweetened raspberries, thawed
* 1 1/2 cups fresh blackberries or raspberries
* 1 1/2 cups fresh blueberries
* 3 tablespoons granulated sugar
* 2 tablespoons brandy
* 1/4 cup seedless raspberry jam
* 2 teaspoons water
== Directions ==
# Preheat oven to 325°.
# Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
# To prepare cake, combine flour and 6 tablespoons granulated sugar, stirring with a whisk.
# Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
# Add cream of tartar and salt; beat until soft peaks form.
# Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until soft peaks form.
# Beat in 3/4 teaspoon juice and extracts.
# Sift 1/4 cup flour mixture over egg white mixture; fold in.
# Repeat with remaining flour mixture, 1/4 cup at a time.
# Gently spread batter into prepared pan; sprinkle with almonds.
# Bake at 325° for 25 minutes or until cake springs back when lightly touched.
# Place a clean dishtowel over a large wire rack; dust towel with powdered sugar.
# Loosen cake from sides of pan; turn out onto dishtowel.
# Carefully peel off wax paper.
# Lightly coat another large wire rack with cooking spray; place over cake.
# Invert cake; remove first rack and towel.
# Cool completely.
# To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor.
# Process until well blended.
# Press mixture through a sieve into a bowl, reserving 3/4 cup.
# Discard solids.
# To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy.
# Let stand 1 hour.
# To prepare glaze, combine jam and water in a 1-cup glass measure.
# Microwave at HIGH 30 seconds or until jam melts, stirring once.
# Cut cake into 12 rectangles using a serrated knife.
# Place 1 rectangle on each of 6 dessert plates.
# Drizzle each serving with 1/2 cup fruit mixture and 1 cake rectangle.
# Drizzle 2 tablespoons sauce around each shortcake.
Yield: 6 servings
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