Prep: 20 min.
Cook: 1 HourThis recipe serves:  6    
Preparation time:  20 minutes

 

Ingredients
For the lemon angel cake:

 

1 1/2 cups superfine granulated sugar

1 1/4 cups egg whites (about 10 large egg whites) at room temperature

1 1/4 teaspoons cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

1 - pint strawberries
 

For the blueberry sauce: 

 

fresh or frozen juice of 1/2 lemon

sugar (two to four tablespoons, to taste)

 

Nutrition Facts

Serving Size 1 slice (1/14th of cake) with blueberry sauce
 

Amount Per Serving
Calories 154

Protein 3 g

Total Carbohydrate 35 g

Dietary Fiber 1 g

Soluble Fiber 0 g

Insoluble Fiber 0 g

Sugar 25 g

Total Fat 0 g

Saturated Fat 0 g

Monounsaturated Fat 0 g

 

Cooking Instructions

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 one minute. Add the remaining sugar, two 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 one slice of cake on each of six plates.

 

Spoon the blueberry sauce on and around the cake.

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