Lemon Angel Cake With Blueberry Sauce

Name: Lemon Angel Cake With Blueberry Sauce
Ingredients: For the lemon angel cake; 1 cup cake flour; 1 1/2 cups superfine sugar; 1 1/4 cups egg whites, at room temperature (about 10 large egg whites); 1 1/4 teaspoons cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; For the blueberry sauce; 1 cup frozen blueberries or 1 cup fresh blueberries; 1/2 lemon, juice of; sugar (2 to 4 tablespoons, to taste)

12 ingredients

1 steps

Ingredients

For the lemon angel cake
1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
For the blueberry sauce
1 cup frozen blueberries or 1 cup fresh blueberries
1/2 lemon, juice of
sugar (2 to 4 tablespoons, to taste)

Directions

1

["Preheat the oven to 350\u00b0F.", "Sift the flour twice with 1/2 cup of the sugar.", "With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.", "Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.", "Stir in the vanilla, and add lemon zest.", "Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.", "Put the batter in an ungreased 10\" tube pan and bake until the cake is a light golden brown and springy to the touch