Lemon Angel Cake With Blueberry Sauce Recipe

Name: Lemon Angel Cake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
["Preheat the oven to 350u00b0F.", "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."]

541

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Lemon Angel Cake With Blueberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Angel Cake With Blueberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions