Blueberry Angel Food Cake
.
Yield
8 servingsPrep
8 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 1 ½ | cups |
sugar
divided |
|
| 1 | cup |
cake flour
sifted |
|
| 12 | large |
egg whites
about 1 1/2 cups |
|
| 1 ¼ | teaspoons |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
blueberries
fresh or frozen |
|
| 2 | tablespoons |
cake flour
sifted |
|
| 1 | tablespoon |
lemon
rind |
|
| For the glaze | |||
| 1 | cup |
sugar
powdered |
|
| 3 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 355 | ml |
sugar
divided |
|
| 237 | ml |
cake flour
sifted |
|
| 12 | large |
egg whites
about 1 1/2 cups |
|
| 6.3 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
blueberries
fresh or frozen |
|
| 3E+1 | ml |
cake flour
sifted |
|
| 15 | ml |
lemon
rind |
|
| For the glaze: | |||
| 237 | ml |
sugar
powdered |
|
| 45 | ml |
lemon juice
fresh |
|
Directions
Preheat oven to 375°.
Sift together ½ cup sugar and 1 cup flour.
In a large bowl, beat egg whites with a mixer at high speed until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sift flour mixture over egg white mixture, ¼ cup at a time; fold in.
Fold in vanilla and blueberries.
Combine 2 tablespoons flour and lemon rind; toss to coat.
Sprinkle over egg white mixture; fold in.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly.
Break air pockets by cutting through batter with a knife.
Bake at 375°for 40 minutes or until cake springs back when lightly touched.
Invert pan; cool completely.
Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk.
Drizzle over cooled cake.
