Lemon angel food cake with blueberries

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Ingredients

1 1/2 cups sugar, divided

1 cup cake flour

1/4 teaspoon salt

12 egg whites

1/2 teaspoon cream of tartar

Zest of 1 lemon

2 tablespoons lemon juice

Preparation

Preheat oven to 350°F.

In large bowl, sift 3/4 cup sugar, our and salt and set aside. In bowl of stand mixer fitted with whip attachment, whip egg whites and cream of tartar on medium speed until white and frothy. Turn mixer to high speed and gradually add remaining 3/4 cup sugar. Whip until mixture is thick and glossy, with medium stiff peaks, but not dry.

Stir in lemon zest and juice. Sift dry ingredients over whites in 4 additions, folding with a rubber spatula, being careful not to deflate the whites. Place batter into tube pan, run a knife through the batter to remove air bubbles. Smooth the top, and bake for 40-45 minutes, until top is golden and cake is set.

Invert immediately to cool, and rest on the feet of the tube pan.

Once cool, run a knife along the outside of the cake to unmould. Serve with sweetened whipped cream and fresh berries.