Blueberry Angel Food Cake
- Yield: 8 servings
- 1cup sifted cake flour
- 1/2cup sugar
- 12 egg whites
- 1 1/4teaspoons cream of tartar
- 1/2teaspoon salt
- 1cup sugar
- 1 1/2cups fresh or frozen blueberries
- 1teaspoon vanilla extract
- 2tablespoons sifted cake flour
- 1tablespoon grated lemon zest
- Lemon glaze and assembly:
- 2cups confectioners' sugar
- 1/2cup fresh lemon juice
- Finely grated zest of 1 lemon
- 1tablespoon unsalted butter
- Splash of limoncello (optional)
- Whipped cream
- Fresh blueberries
- Fresh mint leaves
For the cake:
- Preheat the oven to 375 degrees.
- Sift 1 cup cake flour and 1/2 cup sugar into a bowl and mix well.
- Beat the egg whites in a mixing bowl at high speed until foamy. Add the cream of tartar and salt and beat until soft peaks form.
- Add 1 cup sugar 2 tablespoons at a time, beating constantly until stiff peaks form.
- Sift the cake flour mixture 1/4 cup at a time over the egg white mixture and fold in.
- Fold in the blueberries and vanilla.
- Mix 2 tablespoons cake flour and the lemon zest in a bowl. Sprinkle over the egg white mixture and fold in.
- Spoon the batter into an ungreased 10-inch tube pan.
- Bake for 40 minutes or until the cake springs back when lightly touched.
- Invert the pan onto a wire rack and let stand until cool.
For the glaze:
- Mix the confectioners’ sugar and lemon juice in a microwave-safe bowl and stir until the sugar dissolves.
- Add the lemon zest, butter and liqueur and microwave for 30 seconds. Whisk until smooth.
- To assemble, loosen the cake from the side of the pan with a sharp knife and remove the pan.
- Drizzle with the glaze and garnish each serving with whipped cream, fresh blueberries and mint.
Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)