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Angel Food Cake Borracha





  1. Cake: Heat oven to 325 degrees F.
  2. In a nonreactive bowl, beat the egg whites, cream of tartar and salt with a mixer until soft peaks form.
  3. Gradually beat in 1 cup of the sugar. Continue beating until the egg whites form stiff peaks.
  4. Sift together flour and remaining sugar three times.
  5. Quickly fold the dry ingredients into the egg whites, about 1/4 cup at a time.
  6. Gently fold in the extracts and lemon juice.
  7. Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife through the batter to eliminate air bubbles. Smooth the top of the batter.
  8. Bake the cake until it is pale brown and springy to the touch, about 50 to 55 minutes. There are likely to be some cracks in the surface.
  9. Invert tube pan over a longneck bottle. Cool the cake upside down for at least one hour. This allows its structure to set without collapsing.
  10. Turn the cake back right side up, and loosen it by running a knife around its edges. Remove the pan's sides first, and then dislodge the cake from the pan's center section.
  11. Transfer the cake to a serving plate. Poke a good number of holes in it with an ice pick or skewer.
  12. While the cake cools, make the sauce.
  13. Sauce: Combine all ingredients in a medium saucepan. Simmer over medium heat 10 minutes, stirring occasionally to dissolve the sugar.
  14. Remove the pan from the heat.
  15. Remove the canela or cinnamon stick from the sauce, and discard it.
  16. Spoon the sauce slowly over the cake. The fruit zest should be distributed evenly over the top.
  17. Let the cake sit at least 1 hour before serving.
  18. Serve at room temperature.

Tightly covered, it will keep for a couple of days.


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