Blueberry Angel Food Cake With Citrus Glaze

BLUEBERRY-LEMON ANGEL FOOD CAKE RECIPE

Steps:

• Prepare and preheat grill. Grill angel food cake until lightly toasted and golden, about 2-5 minutes per side. Be careful not to grill the cake over a high flame - we recommend over a very low flame or on one side of the grill where the flame has been turned off.
• Meanwhile, stir together Greek yogurt and jelly.
• To serve, drizzle about a quarter of the sauce (about 3 1/2 tablespoons) over each slice of angel food cake, and top each slice with about 1/4 cup berries and 1/4 teaspoon lemon zest.

LEMON BLUEBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350º F. Empty 1 cup of all purpose flour, properly measured, into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch to the flour. Sift 5 times. In this step you're really making you own cake flour, so everything needs to be incorporated and light as a cloud.
• Add in 3/4 cup sugar and salt to the flour mixture. Sift 2 more times. Set aside.
• In a mixing bowl over medium speed, begin to beat the room temperature egg whites for about 2 minutes. Add in the cream of tartar, vanilla extract and lemon zest. Continue to beat the mixture for 2-3 minutes, turning the speed up to medium-high.
• Gradually add in the remaining 3/4 cup of sugar, about 1 tablespoon at a time. Wait 10-15 seconds between scoops of sugar. Continue to beat the mixture on high until stiff peaks form. The mixture will be white, glossy and really airy! The whole beating process can take 10-13 minutes.
• Remove the bowl from the stand mixer. Gradually sift in the flour mixture (in about 3-4 batches). To do this hold the sifter over the bowl, and add in 1/3 or 1/4 of flour mixture. Then use a spatula to gently FOLD the mixture together. To your best to not over mix, which will deflate your egg whites.
• Add half of the angel food cake batter to an un-greased angel food cake pan. Then drop in half of blueberries, one at a time. You can use a toothpick to push some of the blueberries into the batter.
• Add the remaining batter to the pan, and add in the remaining blueberries, pushing some down into the batter again.
• Place in the oven to bake for 40-43 minutes or until a popsicle stick or kabob skewer comes out clean when inserted into the cake.
• Once the cake is done baking, immediately invert the pan. I like to stick the center of my angel food cake pan on a mug or can of beans to cool inverted. Allow the cake to cool for 2-3 hours, then use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan.
• Place the cake on a serving plate.

BLUEBERRY ANGEL FOOD CAKE WITH CITRUS GLAZE

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!

BLUEBERRY ANGEL CUPCAKES

Steps:

• Sift together flour and 1/2 cup sugar three times; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely., In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.

ANGEL FOOD CAKE WITH LEMON GLAZE

Steps:

• Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
• Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
• Place oven rack in lowest position. Preheat oven to 350°F.
• 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.
• 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.
• 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.
• 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.
• 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.

BLUEBERRY ANGEL FOOD CAKE

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.