- 8
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 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- 2 tablespoons sifted cake flour
- 1 tablespoon grated lemon rind
- Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Preparation
Step 1
1. Preheat oven to 375 degrees.
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 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.
4. Fold in vanilla and blueberries.
5. Combine 2 tablespoons 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.
7. 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.
8. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
Notes: This was really wonderful - moist and airy as angel food cake should be. Too much lemon, so would cut that back, but still rating it an excellent. Used almond extract instead of vanilla and extra blueberries. And cut back the sugar - 1/3 cup with the flour and maybe 1-2 tbsp less with the egg whites. Was plenty sweet.