Angel Food Shortcake

Angel Food Shortcake

Cake:
1/2 cup sifted cake flour
3/4 cups sugar, divided
6 large egg whites
1/2 cup cream of tarter
1/8 teaspoon salt
3/4 teaspoon lemon juice
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon powdered sugar

Sauce:
2 tablespoons sugar
2 teaspoons lemon juice
10 ounces frozen unsweetened raspberries

Fruit:
1 1/2 cup fresh raspberries
1 1/2 cups fresh blueberries
3 tablespoons sugar

Glaze:
1/4 cup raspberry jam
2 teaspoons water

Preheat oven to 325 degrees
Line bottom of a 13 x 9 inch pan with wax paper, set aside

Cake:  lightly spoon the flour into a dry measuring cup, and level with a knife.  Combine the flour and 6 tablespoons sugar, stirring with a whisk.
Place egg whites in a large bowl, beat with a mixer at high speed until foamy.  Add cream of tarter and salt, beat until soft peaks form.  Add 6 tablespoons sugar, 2 tablespoons at a time, eating until stiff peaks form.  Beat in 3/4 teaspoon juice and extracts.
Sift 1/4 cup flour mixture over egg white mixture, fold in.  Repeat with remaining flour mixture, 1/4 cup at a time.  Gently spread batter into prepared pan, sprinkle with almonds.  Bake at 325 degrees for 25 minutes or until cake springs back when lightly touched.
Place a clean dishtowel over a large wire rack, dust towel with powdered sugar.  Loosen cake from sides of pan, turn out onto dishtowel  Carefully peel off wax paper.  Lightly coat another large wire rack with cooking spray, place over cake.  Invert cake, remove first rack and towel.  Cool completely.
Sauce:  Combine 2 tablespoons sugar, and 2 teaspoons juice and raspberries in a food processor.  Process until well blended.  Press mixture through a sieve into a bowl, reserving 3/4 cup.  Discard solids.
Fruit: Combine berries and 3 tablespoons sugar.  Let stand 1 hour.
Glaze:  Combine jam and water in a 1 cups glass measure.  Microwave at high 30 seconds or until jam melts, stirring once.
Cut the cake into 12 rectangles, using a serrated knife.  Place 1 cake rectangle on each of 6 desert plates.  drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle.  drizzle 2 tablespoons of the sauce around each shortcake.