Blueberry Angel Food Cake

Angel food cake is one of those desserts that seems complicated until you make it once. The key is the ratio of egg whites to sugar to cake flour, and the technique of folding (never stirring) to preserve all that trapped air. Twelve egg whites whipped to stiff peaks hold the structure, and cream of tartar stabilizes them so the cake doesn’t collapse when it cools.

Fresh blueberries get tossed in a little flour and lemon zest before folding in. That flour coating keeps them from sinking to the bottom, and the lemon amplifies the berry flavor. Frozen berries work too, but don’t thaw them first or the batter turns blue-purple.

An ungreased tube pan is mandatory. The batter needs to climb and cling to the sides as it bakes, which is why greasing would sabotage the whole thing. Cool the cake upside down in the pan. That inversion is what keeps the airy texture from compressing under its own weight.

A simple powdered sugar-lemon glaze finishes the cake. It drips down the sides in dramatic white ribbons and adds one more hit of bright citrus.

Pro Tips

• Use room-temperature egg whites. Cold whites won’t whip to full volume.
• Make sure your bowl and whisk are completely grease-free. Even a trace of yolk or oil prevents whites from whipping.
• Cut through the batter with a knife after panning to break air pockets that could turn into holes in the crumb.
• Cool the cake completely inverted before unmolding. At least 1 hour. Rushing this step deflates the whole thing.

Variations

• Swap blueberries for raspberries, blackberries, or chopped fresh strawberries.
• Use orange zest and orange juice for the glaze for a brighter citrus profile.
• Serve slices with a dollop of whipped cream and extra fresh berries on the side.