Angel Food Berry Cake

Indulge in this berried version of the traditional angel food cake.

• 1. In steamer basket set over a saucepan of simmering water, steam blueberries and raspberries, covered, for about 10 minutes or until very soft and plump. Transfer to a plate lined with paper towels and let cool.
• 2. In the same steamer basket, steam strawberries, covered, for about 10 minutes or until very soft and plump. Transfer to a cutting board and chop into small pieces,; add to plate with other berries. Set aside.
• 3. In a bowl, using a dry fine-mesh sieve, sift together flour, ¾ cup of the sugar and the salt. Sift into another bowl and then back into the original bowl (sifting a total of 3 times).
• 4. In a large metal or glass bowl, using an electric mixer, beat egg whites until foamy. Beat in cream of tartar until egg whites thicken. Gradually beat in the remaining sugar in a thin, steady stream. Continue to beat just until stiff, glossy peaks form.
• 5. Sift one-third of the flour mixture over egg whites. Using a rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture in 2 more additions. Fold in vanilla.
• 6. Pour about one-quarter of the batter into the pan. Sprinkle with half of the berries, smoothing top. Sprinkle with the remaining berries, then pour the remaining batter over the top. Gently run a narrow spatula or a knife through the batter to remove any large air pockets. Smooth top.
• 7. Bake in preheated oven for about 40 minutes or until top is golden and springs back when lightly toughed. Immediately invert pan onto a wire rack, perching on the rim of the pan or placing the tube over an inverted funnel to lift cake in the air, if necessary. Let cool completely,. gently run a knife around the edge of the cake and press bottom through to remove ring. Invert cake onto a serving platter and carefully remove the bottom and tube section, letting cake drop onto the platter.