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Recipes
Blueberry Angel Food Cake
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Number of Servings: 8
INGREDIENTS
1-1/2 cups sugar divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1-1/4 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
1-1/2 cups fresh or frozen blueberries
2 TBSP sifted cake flour
1 TBSP grated lemon rind
1 cup powdered sugar
3 TBSP fresh lemon juice
DIRECTIONS
Preheat oven to 375. Sift together 1/2 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 TBSP at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 TBSP 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.