Lemon-Vanilla Angel Food Cake With Raspberry-Blueberry Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1868
FAT
148%
CHOL
4%
SOD
176%

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Ingredients for 12 servings

2 tablespoons granulated sugar

Butter to grease pan (if using a pan without a removable bottom)

1 cup all-purpose flour, or 1 1/4 cups cake flour

1 1/2 cups egg whites

2 cups fresh or unsweetened frozen raspberries

10 by 4-inch tube pan or 9 to 10-inch round cake pan with sides at least 3 inches high

1/3 cup raspberries preserves or jam

1 cup granulated sugar, or 2 cups confectioners' sugar

Confectioners' sugar (optional)

1/3 cup water

1 teaspoon vanilla extract

1 1/2 teaspoons cream of tartar

3 tablespoons freshly squeezed lemon juice

1 cup fresh or frozen blueberries (small berries work better here)

(A removable bottom is helpful)

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