raspberry angel

1 cup Cake Flour
1 1/2 cups Powdered Sugar
12 large Egg Whites
1 1/2 tsp Cream of Tartar
1 cup Sugar
1 tbsp Fresh Lemon Juice
2 tsp. Vanilla
1 cup Fresh Raspberries, sliced in half
5 oz White Chocolate, chopped

Preheat to 325 degrees. Use a 10" loose-bottom Tube Pan. Sift Cake Flour & Powdered Sugar together 3 times and set aside.

Carefully separate the Yolks from the whites - the best way to do this is to use 3 bowls. One to seperate, one for the yolks and one for the clean whites. This is important because even a tiny bit of egg yolk is enough to flatten your egg foam. Whip the Egg Whites on Medium Speed until frothy. Add Cream of Tartar and beat on high speed, adding sugar gradually, until whites are glossy and stiff but not dry. Add Lemon Juice and Vanilla and mix until just blended.

Add Flour in 3 batches - resift over the whites - and gently fold in with large rubber spatula until just combined. Fold in Raspberries & White Chocolate. Scrape batter into tube pan and bake for 50-55 minutes, until cake begins to pull away from the side of the pan. Remove pan from oven and invert over the neck of a bottle. Cool the inverted cake completely.

Turn pan right side up and run a thin spatula between the cake and the side of the pan to loosen it. Remove the side of the pan and loosen the cake from the bottom of the pan as well. Invert cake onto a cake board or plate.