RASPBERRY ANGEL FOOD CAKE WITH RASPBERRY SAUCE

Cake

1 cup cake flour

2 tablespoons cornstarch

1-1/4 cups powdered sugar 1/2 teaspoon salt

1 pkg. raspberry unsweetened Kool-Aid® (or any other flavor) 1-1/2 cups egg whites (about 12), room temp.

1-1/2 teaspoons cream of tartar

1 teaspoon vanilla extract 1/2 cup sugar

Raspberry Sauce

1-1/2 cups raspberry preserves, seedless

2 teaspoons cornstarch

Yield: 12 servings

Temperature: 350°F/177°C

Bake Time: 40-50 minutes

Sift together the cake flour, cornstarch, powdered sugar, salt and Kool-Aid® in a bowl and set aside.

Attach Beaters and beat the egg whites and cream of tartar on Speed 15 until stiff peaks form. Add the vanilla and sugar, one tablespoon at a time while beating on Speed 11-12.

Fold the flour mixture, 1/4 cup at a time, into the egg white mixture. Pour into a 10-inch greased and floured tube pan. Remove large air bubbles by gently cutting through mixture with a knife and bake as directed.

Prepare the raspberry sauce while the cake is baking. Cook raspberry preserves and cornstarch over low heat until thickened. Spoon sauce over cake, either while warm or after it has cooled.

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