Blueberry Angel Food Cake

This was my boo boo for the day. I didn’t have enough cream of tartar when I was beating the egg whites for the cake. When it came out of the oven it kinda deflated alittle. It’s not as high or fluffy as it should be. I’m gonna definetly make this cake again because even though it doesn’t look the way it’s suppose to it sure taste good! I’m posting the recipe even though it was a boo boo because it was totally my fault that it didn’t turn out great. 

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Blueberry Angel Food Cake
Cooking Light
Cake:

1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1 1/4 tsps cream of tartar
1/2 tsp salt
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries ( I used frozen)

Glaze:

1 cup powdered sugar
3 tbls fresh lemon juice

Preheat oven to 375 degrees

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 tbls at a time, beating until stiff peaks form.

Sift flour mixture over egg mixture, 1/4 cup at a time, fold in. Fold in vanilla and blueberries. Roll blueberries in flour before folding into the batter so they don’t sink to the bottom! Combine 2 tbls flour and lemon rind, toss to coat. Sprinkle over egg mixture, fold in.

Spoon the batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting throught the batter with a knife. Bake at 375 degrees for 40 minutes or until cake springs back when touched. Loosen the cake from the sides of the pan using a narrow metal spatula. Invert cake ontp plate.

Prepare the glaze:

Combine powdered sugar and lemon juice in a small bowl, stir well with a wire whisk. Drizzle over cake.