Blueberry Angel Food Cake -- from Joanie

[Guest guest]

Blueberry Angel Food Cake

 

~~~Cake~~~

1-1/2  cups sugar, divided

1 cup sifted cake flour

12 large egg whites (about 1-1/2 cups)

1-1/4 tsp. cream of tartar

1/2 tsp. salt

1 tsp. vanilla extract

1-1/2 cups fresh or frozen blueberries

2 TB sifted cake flour

1 TB grated lemon rind

 

~~~Glaze~~~

1 cup powdered sugar

3 TB fresh lemon juice

 

Preheat oven to 375° F.

 

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° F., 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.

 

Yield: 8 servings (serving size: 1 slice)

 

Nutrition Information:

Per serving = calories 297 (1% from fat), fat 0.2 g (sat 0.0 g, mono 0.1 g,

poly 0.1 g), protein 6.6 g,

cholesterol 0.0 mg, calcium 8 mg, sodium 232 mg, fiber 1 g, iron 1.1 mg,

carbs 68.2 g.