Vanilla Angel Food Cake with Berry Compote

Preheat oven to 375°.

To prepare cake, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 3/4 cup sugar, and xanthan gum in a medium bowl; stir with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Add vanilla; beat well. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.

Spoon batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Bake at 375° for 45 minutes or until cake springs back when lightly touched and small cracks form on top of cake. Invert pan (but don’t remove from pan); cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. Cut cake into 24 slices.

To prepare compote, combine berries, 1/4 cup sugar, and 2 tablespoons water in a medium saucepan. Bring to a simmer over medium heat; cook 8 minutes or until berries soften and juices thicken slightly. Cool 10 minutes. Spoon compote and whipped topping over cake.