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Ingredients
| granulated sugar: 1 1/2 cups (divided) |
| cake flour: 1 cup |
| eggs: 12 (whites, large) |
| cream of tartar: 1 1/4 tsp |
| salt: 1/2 tsp |
| vanilla extract: 1 tsp |
| blueberries: 1 1/2 cups |
| cake flour: 2 Tbl |
| lemon zest: 1 Tbl |
| powdered sugar (unsifted): 1 cup |
| lemon juice: 3 Tbl |
Blueberry Angel Food Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 375 degrees.
- Sift together 1 cup flour and 1/2 cup sugar.
- In a large bowl, beat egg whites until foamy.
- Add cream of tartar and salt and continue beating until soft peaks form.
- Add 1 cup of the sugar, 2 tablespoons at a time and continue beating until stiff peaks form.
- Sift flour mixture over the egg whites, 1/4 cup at a time, folding in carefully.
- Fold in vanilla and blueberries.
- Combine 2 tablespoons flour and lemon zest then fold this into the egg white mixture.
- Spoon batter evenly into an ungreased 10 inch tube pan.
- Bake for 40 minutes or until cake springs back when lightly pressed.
- Invert pan over a wire rack and allow to cool completely.
- Loosen cake by running a spatula around the edges of the pan, and remove from pan.
- To make the glaze, whisk the lemon juice and sugar together until it forms a smooth glaze then drizzle it over the cake.