Blueberry Angel Food Cake

Randy Mayor; Jan Gautro

Angel food cake, appropriately named, is a godsend when it comes to big family gatherings. Everyone likes it, almost no one is allergic to it, and it provides a light, sweet ending to what is too often a sloth-inducing meal. Fresh blueberries color the cake purple, and a citrusy glaze gives it a festive feeling.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.6g
  • Carbohydrate: 68.2g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 232mg
  • Calcium: 8mg

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 fresh or frozen blueberries
  • 2 tablespoons sifted cake flour
  • 1 tablespoon grated lemon rind
  • Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice

Preparation

  1. Preheat oven to 375°.
  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.
  4. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. 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. Bake at 375° 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.
  7. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
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