Blueberry Angel Food Cake With Citrus Glaze
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- 1 1/2 c
- raw cane sugar
- 1 c
- cake flour
- 12 large
- egg whites
- 1 1/4 tsp
- cream of tartar
- 1/2 tsp
- sea salt
- 1 tsp
- vanilla extract
- 1 1/2 c
- fresh blueberries
- 2 Tbsp
- sifted cake flour
- 1 Tbsp
- lemon or lime rind (i used a combo of both)
- 1 c
- powdered sugar
- 3 Tbsp
- fresh citrus juice
FOR THE CAKE:
FOR THE GLAZE:
1Preheat oven to 375'F
2FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
3In a large bowl beat egg whites with a high speed mixer until foamy. Add cream of tartar and salt; beat until soft peaks form.
4Add 1 cup sugar, 2 tbsp. at a time, beating until stiff peaks form.
5Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
6Combine 2 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
7Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
8Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
9Invert the pan on a bottle by putting it in the hole in the middle of the pan if it doesn't have little feet on it.
10Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
11Put the cake on a plate and decorate with the glaze.
12FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.