Lemon Angel Cake With Blueberry Sauce

Recipe by hannahactually
READY IN: 1hr 20mins




  • Preheat the oven to 350°F.
  • 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, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
  • 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.
  • Strain through a fine strainer, pressing with a rubber spatula to release the juices.
  • Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.