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Blueberry Angel Food Cake




Source of Recipe


Cooking Light






Recipe Introduction


8 servings





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 tsp cream of tartar
  
• 1/2 tsp salt
  
• 1 tsp vanilla extract
  
• 1 1/2 cups frest or frozen blueberries
  
• 2 tbsp sifted cake flour
  
• 1 tbsp grated lemon rind
  
• Glaze:
  
• 1 cup powdered sugar
  
• 3 tbsp fresh lemon juice
  






Instructions



1. Preheat oven to 375*.
   
2. Sift together 1/2 cup sugar and 1 cup flour.
   
3. 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.
   
4. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
   
5. Combine 2 tbsp flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.
   
6. 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.
   
7. To prepare the glaze, combine powdered sugar and lemon juice in small bowl; stir well with a whisk. Drizzle over cooled cake.