Zutaten für Lemon Angel Cake With Blueberry Sauce
- Cake Flour
- Superfine Sugar
- Egg Whites
- Cream Of Tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- Frozen Blueberries
- Lemon, Juice Of
- ¼ cup sugar (for blueberry sauce)
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Zubereitung von Lemon Angel Cake With Blueberry Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan.
- In a large bowl, whisk together flour, 1 ½ cups sugar, baking powder, and salt.
- In a separate bowl, beat egg whites until stiff peaks form. Gradually add ¼ cup of sugar while beating.
- In another bowl, beat egg yolks with lemon juice, lemon zest, and vanilla extract until light and fluffy.
- Gently fold the egg yolk mixture into the egg white mixture, then gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack and let it cool completely.
- While the cake cools, prepare the blueberry sauce: Combine blueberries, ¼ cup sugar, cornstarch, and water in a saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens.
- Once the cake is completely cool, top with blueberry sauce and a dollop of Cool Whip (optional).
- Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
232g
Fat
0g
Carbs
25g
