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    Cake: Blueberry Angel Food Cake

    Source of Recipe


    Magz


    List of Ingredients


    • Cake:
    • 1 1/2 cups sugar, divided
    • 1 cup sifted cake flour
    • 12 large egg whites (about 1 1/2 cups)
    • 1 1/4 teaspoon cream of tartar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 1/2 cups frest or frozen blueberries
    • 2 tablespoons sifted cake flour
    • 1 tablespoon grated lemon rind
    • Glaze:
    • 1 cup powdered sugar
    • 3 tablespoons fresh lemon juice


    Instructions


    1. Preheat oven to 375 degrees. 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 tablespoons 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 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.

    2. 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 degrees 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.

    3. To prepare the glaze, combine powdered sugar and lemon juice in small bowl; stir well with a whisk. Drizzle over cooled cake.



 

 

 


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