Blueberry Angel Food Cake

By MJH

Ingredients

• For the cake:
• 1 and 1/2 cups vegan sugar, divided
• 1 cup cake flour
• 12 Ener-G eggs
• 1 and 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 and 1/2 cups blueberries
• 2 tablespoons cake flour
• 1 tablespoon grated lemon rind
• For the glaze:
• 1 cup vegan powdered sugar
• 3 tablespoons fresh-squeezed lemon juice

Details

Adapted from veganchronicle.blogspot.com

Preparation

Step 1

Sift together 1/2 cup of the sugar and 1 cup flour through a flour sifter or fine-mesh sieve into a bowl; set aside.

Make the Ener-G eggs in a large bowl (you'll need 6 tablespoons of the powder whisked into 1 and 1/2 cups warm water).
Beat with a hand mixer for 12 minutes, until the mixture is thick and stiff like egg whites. After the first minute, add the cream of tartar and salt.
At about the 6 minute mark, begin adding the remaining 1 cup sugar, 2 tablespoons at a time.

Note: be sure to use your largest mixing bowl for this process - the mixture is going to have a lot of volume.

Sift the cake flour mixture over the Ener-G mixture, 1/4 cup at a time, and gently fold in.
Fold in the vanilla extract and blueberries.

Sift the remaining 2 tablespoons cake flour over the lemon rind in a bowl, and toss to coat.
Sprinkle the lemon rind mixture over the cake batter, and fold in.

Spoon the batter into a 10-inch angel food cake pan, spreading evenly. Run a knife through the batter to break up any air pockets.
Bake at 375 degrees for 40 minutes

Remove from the oven and invert the pan over a plate.
If the cake doesn't fall out on its own, use a narrow metal spatula to release it from the sides of the pan; cool completely.
Alas, the cake deflated quite a bit the moment it was out of the oven (the batter was all the way to the top just before opening the oven door), but the sponge-y, spring-y texture remained.

To prepare the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake.