Angel Food cake with Berry compote

 This is one of my favorite 4th of July desserts to take to family get togethers... And both can be made ahead ,,,Enjoy

Angel Food cake :

• 10 large egg whites (1 1/2 cups at room temperature)
• 1 ½ teaspoons cream of tartar
• ¾ cup granulated sugar
• ¼ teaspoon pure vanilla extract
• 1 cup cake flour
• ¾ cup confectioners’ sugar
• ¼ teaspoon salt
• Berry Compote
• 2 pints strawberries, sliced
• 2 pints raspberries
• 1 pint blackberries
• ½ cup granulated sugar
• 3 tablespoons fresh lemon juice

1. Preheat oven to 350°F. Beat egg whites at medium-high speed in bowl of a standing electric mixer until frothy. Add cream of tartar and beat until firm peaks form. Add granulated sugar, 2 tablespoons at a time, beating each addition for 10 seconds before adding more. Beat in vanilla. Once all of the sugar has been added, beat whites at high speed until stiff, about 4 minutes.
2. Whisk cake flour with confectioners’ sugar and salt in a medium bowl. Sift dry ingredients over beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake 40 minutes, until cake is risen and golden. Invert cake in pan onto the neck of a bottle and let cool.
3. Combine berries, sugar, and lemon juice in a large saucepan and simmer until juices are released, about 10 minutes. Let cool slightly.
4. Using a knife, loosen cake from pan and remove sides of pan. Loosen cake from the pan bottom and tube. Transfer cake to a plate. Slice cake and serve with berry compote.

Make Ahead

The cake can be kept at room temperature for up to 2 days. The compote can be refrigerated for up to 2 days; rewarm before serving, if desired.