Angel Food Cake with Blueberry Glaze

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This timeless angel food cake with a creamy fruity glaze is tender and light as cloud. Enjoy it plain, with seasonal fruit and a dollop of homemade whipped cream, or with a berry glaze. This cake is sure to wow everyone at dinner. The recipe is actually pretty easy, the only tedious task is to separate 12 eggs and the only special piece of equipment you’ll need is a angel food tube pan which helps give angel food cake its lift thanks to the high sides and center hole. Use the egg yolks to make omelette, lemon curd or ice cream.

 

Cake	Blueberry Glaze
140 g Cake flour (or 100 g ap flour+40 g cornstarch) 125 g Powdered sugar 12 Large egg whites (about 400 g), at room temperature 1½ tsp Cream of tartar 1/4 tsp Sea salt 200 g White granulated sugar 1 tsp Vanilla extract	100 g Fresh or frozen blueberries 2 tbsp Lemon juice 2 tbsp Butter, softened 180 g Powdered sugar Some freeze-dried blueberries, to garnish Mint leaves, to garnish

1. Preheat oven to 180C/350F and have a 10-inch angel food cake pan ready. Don’t grease or line. Sift together cake flour and powdered sugar. Set aside.
2. Add egg whites, cream of tartar and salt into the bowl of your stand mixer fitted with a whisk attachment, whip on medium-low until foamy, about 45-60 seconds. Then gradually add in white granulated sugar, a tablespoon at a time. Once all the sugar is added in, continue to whip until you reach soft peaks that hold their shape, 5-6 minutes. Add the vanilla extract, then beat just until incorporated.
3. In 4 additions, sift the flour mixture into the meringue, gently folding with a rubber spatula after each addition until just combined.
4. Spread the cake batter into the ungreased pan and cut through batter with a knife to remove air pockets. Smooth down the surface. Bake in the lower middle of hot oven for 45-50 minutes until lightly browned and slowly springs back when you touch it.
5. Remove from the oven and immediately invert pan to cool completely, about 2 hours. Run a knife around side and center tube of pan. Remove cake to a serving plate.
6. In a small saucepan, add blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5 minutes.
7. Remove from heat, and strain the mixture through a fine-mesh sieve into a medium-sized bowl, pressing on the solids to extract as much liquid as possible. You should have about 5-6 tablespoons of liquid. Stir in softened butter and whisk the powdered sugar into the strained blueberry mixture until smooth.
8. Slowly pour glaze over the cake, covering the top and allowing some to run down the sides. Garnish with freeze-dried blackberries and mint leaves. Slice with a long, serrated knife and serve.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com