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.

Yield: 8 servings (serving size: 1 slice)

Ingredients

• Cake:
• 1 1/2  cups  sugar, divided
• 1  cup  sifted cake flour
• 12  large egg whites (about 1 1/2 cups)
• 1 1/4  teaspoons  cream of tartar
• 1/2  teaspoon  salt
• 1  teaspoon  vanilla extract
• 1 1/2  cups  fresh or frozen blueberries
• 2  tablespoons  sifted cake flour
• 1  tablespoon  grated lemon rind
• 
  Glaze:
• 1  cup  powdered sugar
• 3  tablespoons  fresh lemon juice

Preparation

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.

Nutritional Information

Calories:

297 (1% from fat)

Fat:

0.2g (sat 0.0g,mono 0.1g,poly 0.1g)

Protein:

6.6g

Carbohydrate:

68.2g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

232mg

Calcium:

8mg