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Moist Blueberry Lemon Angel Cake

Moist Blueberry Lemon Angel Cake for a Lightened Dessert Dream

This Moist Blueberry Lemon Angel Cake is a lightened dessert that combines fluffy texture with bursts of juicy blueberries and zesty lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup egg whites Ensure they are fresh
  • 1 cup sugar Use granulated sugar
  • 1 cup cake flour Opt for cake flour or substitute with all-purpose flour and cornstarch
  • 1 cup blueberries Fresh blueberries preferred
  • 1 tablespoon lemon zest Freshly grated
  • 1 tablespoon lemon juice Freshly squeezed
  • 1 teaspoon cream of tartar

Equipment

  • 10-inch tube pan
  • electric mixer
  • mixing bowl
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an ungreased 10-inch tube pan.
  2. Beat egg whites until foamy, add cream of tartar, then beat to soft peaks.
  3. Gradually add sugar, beating until stiff peaks form and the mixture is glossy.
  4. Sift cake flour over egg white mixture and fold in gently.
  5. Fold in blueberries, lemon zest, and lemon juice carefully.
  6. Pour batter into prepared tube pan, smooth the top, and bake for 30 to 35 minutes.
  7. Remove from oven, invert pan onto a cooling rack, and let cool completely for 1 to 1.5 hours.
  8. Run a knife around the edges of the pan and gently release the cake onto a serving platter.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

Use room temperature egg whites for the best volume. Avoid overmixing to keep the texture light and airy.

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