Blueberry Angel Food Cake Recipe
Sponge Cake Recipes and Angel Food Cake Recipes
Blueberry Angel Food 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 fresh or frozen blueberries
2 tbsp sifted cake flour
1 tbsp grated lemon rind
1 cup powdered sugar
3 tbsp fresh lemon juice
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
To prepare the glaze, combine powdered sugar and lemon juice in small bowl; stir
well with a whisk. Drizzle over cooled cake.