BLUEBERRY ANGEL FOOD CAKE WITH CITRUS GLAZE
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.
Provided by Jo Zimny @EmilyJo
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 375'F
- FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
- 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.
- Add 1 cup sugar, 2 tbsp. 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 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
- Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
- Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
- 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.
- Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
- Put the cake on a plate and decorate with the glaze.
- FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
- Enjoy!
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