blueberry angel food cake with citrus glaze

Name: Blueberry Angel Food Cake With Citrus Glaze
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: ## FOR THE CAKE:; 1 1/2 cup(s) raw cane sugar; 1 cup(s) cake flour; 12 large egg whites; 1 1/4 teaspoon(s) cream of tartar; 1/2 teaspoon(s) sea salt; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) fresh blueberries; 2 tablespoon(s) sifted cake flour; 1 tablespoon(s) lemon or lime rind (i used a combo of both); ## FOR THE GLAZE:; 1 cup(s) powdered sugar; 3 tablespoon(s) fresh citrus juice

(2 RATINGS)

111 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Aug 28, 2010

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.

Rate

prep time 30 Min

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

FOR THE CAKE:
1 1/2 cups raw cane sugar
1 cup cake flour
12 large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons sifted cake flour
1 tablespoon lemon or lime rind (i used a combo of both)
FOR THE GLAZE:
1 cup powdered sugar
3 tablespoons fresh citrus juice

How To Make blueberry angel food cake with citrus glaze

Step 1

Preheat oven to 375'F

Step 2

FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
Step 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.
Step 4

Add 1 cup sugar, 2 tbsp. at a time, beating until stiff peaks form.
Step 5

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
Step 6

Combine 2 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
Step 7

Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
Step 8

Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
Step 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.
Step 10

Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
Step 11

Put the cake on a plate and decorate with the glaze.
Step 12

FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
Step 13

Enjoy!
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