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.
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
1 cup powdered sugar
3 tablespoons fresh lemon juice
How to Make It
Preheat oven to 375°.
Sift together 1/2 cup sugar and 1 cup flour.
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. Fold in vanilla and blueberries.
Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.
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.
To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
My first attempt at an angel food cake with good result except that my berries, even tossed with flour, sank to the bottom but I will make again. (I have tremendous respect for my grandmother who was famous in her town for her angel food cakes and she didn't have even a hand mixer!)
Love this cake. I didn't have any trouble with the blueberries sinking. My mom who complained about everything I made ate 3 pieces.
Made it again today with chopped apples and cinnamon instead of blueberries. Yum!
Delicious taste and texture! The blueberries did indeed tend to sink and clump in certain places in the batter, but I didn't feel that that ruined the overall effect. The tartness of the lemon glaze was a little too strong, and I might take other reviewers' advice and leave it off next time.
I made mini angel foods and had trouble with the berries sinking to the bottom even though I coated them with flour and just placed the berries on top of the batter before baking. To salvage them I am serving them upside down with whipped cream on top.
Wonderful cake!! Everyone loved the cake. I didn't end up using the glaze and thought it was excellent without it (no need for the added sugar). It wasn't easy to make and a little time consuming, but totally worth it. Will definitely make it again!
Excellent and looked just like the photo, minus the glaze. I didn't use the glaze this time as I wanted to add whipped cream and strawberries on the side. I followed the advise of some of the other's who reviewed the recipe. I coated my fresh blueberries in flour. I didn't mix the blueberries with the batter, I actually spooned in the batter then dotted the berries in layers. The blueberies didn't sink, and the cake was beautiful. A definite keeper.
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