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Blueberry Angel Food Cake
*** CAKE ***
* 1 ½ cups sugar, divided
* 1 cup cake flour, sifted
* 12 large egg whites, (about 1 1/2 cups)
* 1 ¼ Tsp. cream of tartar
* ½ Tsp. salt
* 1 Tsp. vanilla extract
* 1 ½ cups fresh or frozen blueberries
* 2 Tbsp. cake flour, sifted
* 1 Tbsp. lemon rind, grated
*** GLAZE ***
* 1 cup powdered sugar
* 3 Tbsp. fresh lemon juice
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.
| WW
Points |
3 |
| Serving Size |
1 slice |
| Servings |
16 |
