Blueberry Angel Food Cake
 
angel food cake, appropriately named, is a godsend when it comes to big 
family gatherings. everyone likes it, almost no one is allergic to it, 
and it 
provides a light, sweet ending to what is too often a sloth-inducing 
meal. fresh 
blueberries color the cake purple, and a citrusy glaze gives it a festive 
feeling. 
 
  cake
1-1/2 cup  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 cup  fresh or frozen blueberries
2 Tbsp  sifted cake flour
1 Tbsp  grated lemon rind
 
  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. 
 
yield: 8 servings (serving size: 1 slice) 
 
calories 297(1% from fat); fat 0.2g (sat 0.0g,mono 0.1g,poly 0.1g); 
protein 
6.6g; cholesterol 0.0mg; calcium 8mg; sodium 232mg; fiber 1g; iron 1.1mg; 
carbohydrate 68.2g 
cooking light 
 
 
 
-- 
(ID: 2160) Mirror: rec.food.recipes: Tue, Jun 28, 2005


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