Blueberry Angel Food Cake With Citrus Glaze

Jo Zimny

By
@EmilyJo

I have always loved Angel Food cake and Blueberries. So I thought I'd combine the two. You don't have to decorate the cake with blueberries but I thought it looked pretty :) Also note, I found the bottom of the cake stuck, so it might be advisable to cut a round of parchment and put it on the bottom to ensure the cake comes out smoothly.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

40 Min

Ingredients

FOR THE CAKE:

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)

FOR THE GLAZE:

1 c
powdered sugar
3 Tbsp
fresh citrus juice

Directions Step-By-Step

1
Preheat oven to 375'F
2
FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
3
In a large bowl beat egg whites with a high speed mixer until foamy. Add cream of tartar and salt; beat until soft peaks form.
4
Add 1 cup sugar, 2 tbsp. at a time, beating until stiff peaks form.
5
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
6
Combine 2 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
7
Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
8
Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
9
Invert 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.
10
Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
11
Put the cake on a plate and decorate with the glaze.
12
FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
13
Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts