Lemon Angel Cake With Blueberry Sauce

This is a light, refreshing, healthy dessert that sneaks in one more serving of fruit for the day. I like it topped with Cool Whip.

• Ready In: 1 hr 20 mins
• Serves: 6

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°F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. 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.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla, and add lemon zest.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
8. While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
9. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
10. Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.