Angel Cake with Fruit Syrup

Name: Angel Cake with Fruit Syrup
Yield: 20
Ingredients: For the angel cake; 4 egg whites; 1 whole egg; For the syrup; 4 cups of orange juice (960 ml); 1 cup of water (240 ml); 1 cup of sugar (180 g); 1/4 cup of orange liqueur (60 ml); 4 oranges, peeled and cut into slices; 2 cups of fresh or frozen raspberries; 2 cups of strawberries, halved; 1/2 cup of pitted apricots

1
For the angel cake
2
4 egg whites
3
1 whole egg
4
For the syrup
5
4 cups of orange juice (960 ml)
6
1 cup of water (240 ml)
7
1 cup of sugar (180 g)
8
1/4 cup of orange liqueur (60 ml)
9
4 oranges, peeled and cut into slices
10
2 cups of fresh or frozen raspberries
11
2 cups of strawberries, halved
12
1/2 cup of pitted apricots

Ingredients

1
For the angel cake
2
4 egg whites
3
1 whole egg
4
For the syrup
5
4 cups of orange juice (960 ml)
6
1 cup of water (240 ml)
7
1 cup of sugar (180 g)
8
1/4 cup of orange liqueur (60 ml)
9
4 oranges, peeled and cut into slices
10
2 cups of fresh or frozen raspberries
11
2 cups of strawberries, halved
12
1/2 cup of pitted apricots

Directions

1
Prepare the angel cake: beat the egg whites with the whole egg for 15 minutes until it becomes fluffy and firm
2
Distribute in twenty mini muffin tin cups, well greased with butter
3
Bake in a moderate oven (180°C), preheated, for 20 to 25 minutes until it rises and lightly browns
4
Remove from the oven, let cool slightly and demold
5
Make the syrup: combine orange juice, water, and sugar in a saucepan
6
Bring to a boil and simmer for 5 minutes
7
Remove from heat and add liqueur and fruits
8
Serve the angel cake with the syrup, chilled if preferred
9
120 calories per serving