Blueberry Angel Food Cake

Name: Blueberry Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters fresh or frozen blueberries; 237 milliliters sifted cake flour; 2 Tbsps sifted cake flour; 1 teaspoons cream of tartar; 355 milliliters 12 large egg whites (about; 3 Tbsps fresh lemon juice; 1 Tbsp grated lemon rind; 237 milliliters powdered sugar; 1 teaspoons salt; 355 milliliters sugar, divided; 1 teaspoon vanilla extract

Blueberry Angel Food Cake is a dairy free dessert. This recipe serves 8. One serving contains 310 calories, 7g of protein, and 0g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have blueberries, cream of tartar, sugar, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Sift together 1/2 cup sugar and 1 cup flour.

Ingredients you will need

All Purpose Flour

Sugar

In a large bowl, beat egg whites with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add cream of tartar and salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Ingredients you will need

Sugar

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.

Ingredients you will need

Blueberries

Egg Whites

Vanilla

All Purpose Flour

Combine 2 tablespoons flour and lemon rind; toss to coat.

Ingredients you will need

Lemon Peel

All Purpose Flour

Sprinkle over egg white mixture; fold in.

Ingredients you will need

Egg Whites

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

Equipment you will use

Knife

Frying Pan

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.

Equipment you will use

Oven

Spatula