An old favorite, gussied up and still wonderful.
A 10-inch angelfood cake pan
Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip them on medium speed until frothy. Add the cream of tartar. Increase to high speed and continue to mix, slowly pouring in the sugar. Continue whipping until the whites hold a stiff peak but still look moist.
Remove the bowl from the machine and fold in the flour, salt, vanilla extract, orange zest, and lemon juice.
Gently scoop the batter into the cake pan.
When the cake has finished baking, invert the pan and allow it to cool upside down. If your angelfood pan does not have legs for it to rest on when it is inverted, invert the inner tube of the pan onto a bottle. When the cake is completely cool, run a knife around the inside edge of the pan and then invert the pan.
Combine the pears with the other ingredients in a
Serve the cake with warm or at room temperature caramelized pears and raspberry sauce.
© 1993 Emily Luchetti. All rights reserved.