Fluffy Baked Angel Food Cake with Fresh Berry Compote

Instructions

1. 1

   Preheat the oven to 325°F. Allow the egg whites to come to room temperature for 30 minutes. Sift the confectioners' sugar and cake flour together twice, then set aside.

2. 2

   In a large bowl, beat the egg whites with the cream of tartar, vanilla, and salt until soft peaks form. Gradually add the granulated sugar, about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the sifted flour mixture, about 1/2 cup at a time.

3. 3

   Gently spoon the batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove any air pockets. Bake on the lowest oven rack for 50-60 minutes, or until the cake is lightly browned and the top appears dry.

4. 4

   Immediately invert the pan and allow the cake to cool completely, about 1 hour. Run a knife around the side and center tube of the pan, then remove the cake to a serving plate. Brush the top and sides of the cake with the blueberry vodka.

5. 5

   In a small saucepan, combine 1-1/2 cups of raspberries, 1 cup of blueberries, the pineapple juice, and the raspberry liqueur. Bring the mixture to a boil. In a small bowl, combine the cornstarch and water, then stir the mixture into the saucepan. Cook and stir for 2 minutes, or until the sauce has thickened.

6. 6

   Remove the sauce from the heat and stir in the remaining raspberries, blueberries, strawberries, and blackberries. Serve the fresh berry compote alongside the fluffy angel food cake.