Ingredients
1/2
cup Gold Medal™ unbleached all-purpose flour
2
tablespoons unsweetened baking cocoa
1/8
teaspoon salt
1/3
cup plus 1/2 cup sugar
6
egg whites
1
teaspoon cream of tartar
1
teaspoon almond extract
1/4
cup orange juice
1
tablespoon cornstarch
1
tablespoon sugar
2
peaches, peeled, pitted and sliced or 1 bag (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/2
pint raspberries or 1 bag (10 oz) Cascadian Farm™ frozen organic raspberries, thawed
Preparation
Heat oven to 350° F.
To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.
