Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 12 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- 10-inch angel food cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, sift together the cake flour, 3/4 cup of sugar, and salt. Set aside.
3. In a large bowl, beat the egg whites with an electric mixer until foamy.
4. Add the cream of tartar and continue beating until soft peaks form.
5. Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
6. Add the vanilla extract and beat until just combined.
7. Gently fold in the flour mixture, one-third at a time, until fully incorporated.
8. Carefully fold in the blueberries.
9. Pour the batter into an ungreased angel food cake pan and smooth the top.
10. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
11. Remove the cake from the oven and immediately invert the pan onto a cooling rack.
12. Let the cake cool completely before removing it from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
10-12 servings
Nutritional information:
Calories: 145
Fat: 0g
Carbohydrates: 33g
Protein: 4g
Sodium: 91mg
Fiber: 1g
Sugar: 25g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Fresh blueberries can be substituted with frozen blueberries, but they should be thawed and drained before adding to the batter.
Variations:
- Lemon Blueberry Angel Food Cake: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Strawberry Angel Food Cake: Substitute fresh strawberries for the blueberries.
- Mixed Berry Angel Food Cake: Use a combination of fresh blueberries, strawberries, and raspberries in the batter.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry bowl and beaters to ensure the egg whites whip up properly.
- Do not grease the angel food cake pan, as the cake needs to cling to the sides of the pan to rise properly.
- Invert the cake pan onto a bottle or funnel to cool, allowing air to circulate around the cake.
Storage instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
This cake is best served at room temperature, but can be warmed in the microwave for a few seconds if desired.
Presentation ideas:
Serve slices of the cake on a plate with a dollop of whipped cream and a few fresh blueberries.
Garnishes:
Fresh mint leaves, powdered sugar, or a drizzle of blueberry sauce.
Pairings:
Vanilla ice cream, fresh fruit salad, or a cup of hot tea.
Suggested side dishes:
Grilled chicken, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the egg whites may have been overbeaten.
- If the cake sticks to the pan, run a knife around the edges to loosen it before inverting it onto the cooling rack.
Food safety advice:
Make sure to use fresh, clean ingredients and wash your hands and equipment thoroughly before preparing the cake.
Food history:
Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is made with whipped egg whites, sugar, and flour, and is known for its light and airy texture.
Flavor profiles:
This Blueberry Angel Food Cake is sweet, light, and fluffy, with bursts of juicy blueberries in every bite.
Serving suggestions:
Serve this cake as a light and refreshing dessert after a summer meal.
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