Blueberry Angel Food Cake
Super light and fluffy blueberry angel food cake. This airy meringue based cake is naturally purple with blueberry powder, filled with fresh blueberries and topped with cream and even more blueberries! Full of flavour and a fun new way to enjoy Angel Food.
Equipment
- 10" angel food cake pan
- hand held electric beater
Ingredients
- 9 egg whites ideally at room temperature
- 1½ cups granulated sugar or caster sugar, divided (1 cup will be used for making the meringue and ½ cup will be added to the flour mixture)
- 1¼ teaspoon cream of tartar
- ¾ cup all purpose flour or plain flour
- 2 tablespoon cornstarch (in the UK this is cornflour)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon freeze dried blueberry powder
- 6 oz fresh blueberries patted dry to avoid excess water added to the batter
Ingredients for the Topping
- 1½ cups whipped cream you can use one quantity of my homemade vanilla whipped cream or store bought
- 6 oz fresh blueberries or frozen blueberries defrosted
- 1 tablespoon granulated sugar more or less to taste
Instructions
Instructions for Cake
- Start by preheating your oven to 350°F (175C/155C Fan).
- Place your egg whites, cream or tartar and vanilla extract into a large mixing bowl and begin beating with a handheld electric beater until soft peaks form.9 egg whites, 1¼ teaspoon cream of tartar, 1 teaspoon vanilla extract
- While continuing to beat, slowly add 1 cup of your sugar (about a tablespoon at a time). Once you've finished adding the sugar, beat on a high speed until glossy and thick stiff peaks form.1½ cups granulated sugar
- Set the meringue aside and in a separate mixing bowl sift together your flour, remaining ½ cup sugar, cornstarch, salt and blueberry powder. Sift this twice.¾ cup all purpose flour, 2 tablespoon cornstarch, ¼ teaspoon salt, 1 tablespoon freeze dried blueberry powder, 1½ cups granulated sugar
- Add the dry ingredients to the meringue mixture and fold to combine. Avoid over-beating and knocking too much air out of the meringue, but ensure that there are no unmixed pockets of dry ingredients.
- Pour the mixture into your Angel Food pan - this is often best done with a large spoon to ensure you get an even coverage around the central hole.
- Sprinkle your fresh blueberries over the top.6 oz fresh blueberries
- Using a kitchen knife, swirl through the batter - this will help to remove air bubbles but will also help to mix the blueberries into the cake.
- Place the cake in the preheated oven and bake for about 40 minutes until risen and the top has gone golden. It should appear dry and a bit crackly on top.
- Once baked, remove from the oven and immediately invert over a plate or piece of parchment paper. Allow the cake to cool upside down - this will help the cake to preserve it's lightness and the meringue's rise.
- After cooling for at least an hour, use a kitchen knife to carefully scrape around the sides and base of the pan, releasing the cake. (see note)
Instructions for Topping
- For topping, make your whipped cream following the instructions in my Stabilized Vanilla Whipped Cream recipe or use store bought cream.1½ cups whipped cream
- Stir together the blueberries and sugar, allow these to macerate together for about half an hour for best results. (see note)6 oz fresh blueberries, 1 tablespoon granulated sugar
Notes
For removing the cake from the tin, be sure to scrape around both the outside edge and the inside ring. Carefully remove the sides of the pan from the base. Then scrape the knife around the base before gently prising the cake off the bottom of the pan. For more detailed photos demonstrating the process, see my Almond Angel Food Cake.
For the topping, you can combine the blueberries and sugar up to a day in advance. The longer they're left to macerate the better. The amount of sugar you will want to use is really a personal preference and will depend on the ripeness of the berries you are using. If these are particularly tart or you like sweet things, you may want more than a tablespoon of sugar. If you like to leave it a bit on the tart side, reduce the sugar here.
Nutrition
Calories: 189kcalCarbohydrates: 39gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 87mgPotassium: 131mgFiber: 1gSugar: 30gVitamin A: 67IUVitamin C: 3mgCalcium: 12mgIron: 0.5mg
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