Blueberry Angel Food Cake With Citrus Glaze Recipes

Steps:

• Preheat oven to 375'F
• FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
• In a large bowl beat egg whites with a high speed mixer until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 1 cup sugar, 2 tbsp. 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 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
• Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
• Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
• Invert the pan on a bottle by putting it in the hole in the middle of the pan if it doesn't have little feet on it.
• Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
• Put the cake on a plate and decorate with the glaze.
• FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
• Enjoy!

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Steps:

• Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
• Do NOT add the water specified on the box -- just cake mix and fruit/juice.
• Mix with electric mixer on low speed and then bake as directed on the cake mix box.
• Top with whipped cream and fresh berries if desired.

Steps:

• Preheat oven to 375 degrees.
• Sift together 1 cup flour and 1/2 cup sugar.
• In a large bowl, beat egg whites until foamy.
• Add cream of tartar and salt and continue beating until soft peaks form.
• Add 1 cup of the sugar, 2 tablespoons at a time and continue beating until stiff peaks form.
• Sift flour mixture over the egg whites, 1/4 cup at a time, folding in carefully.
• Fold in vanilla and blueberries.
• Combine 2 tablespoons flour and lemon zest then fold this into the egg white mixture.
• Spoon batter evenly into an ungreased 10 inch tube pan.
• Bake for 40 minutes or until cake springs back when lightly pressed.
• Invert pan over a wire rack and allow to cool completely.
• Loosen cake by running a spatula around the edges of the pan, and remove from pan.
• To make the glaze, whisk the lemon juice and sugar together until it forms a smooth glaze then drizzle it over the cake.

Steps:

• 1. Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
• 2. Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
• 3. Place oven rack in lowest position. Preheat oven to 350°F.
• 4. Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
• 5. Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
• 6. Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
• 7. Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
• 8. LEMON GLAZE: Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.