Blackberry Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BLACKBERRY ANGEL FOOD CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Staley Estate in Wills Point, Texas in 1982. Ingredients:
1-1/2 cups granulated sugar divided |
1 cup sifted cake flour |
12 large egg whites |
1-1/4 teaspoons cream of tartar |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1-1/2 cups fresh blackberries |
2 tablespoons sifted cake flour |
1 tablespoon grated lemon rind |
glaze |
1 cup powdered sugar |
3 tablespoons fresh lemon juice |
Directions:
1. Preheat oven to 375.
2. Sift together 1/2 cup sugar and 1 cup flour.
3. In large bowl beat egg whites with a mixer at high speed until foamy.
4. Add cream of tartar and salt then beat until soft peaks form.
5. Add 1 cup sugar 2 tablespoons at a time beating until stiff peaks form.
6. Sift flour mixture over egg white mixture 1/4 cup at a time and gently fold in.
7. Fold in vanilla and blackberries.
8. Combine 2 tablespoons flour and lemon rind then toss to coat.
9. Sprinkle over egg white mixture then gently fold in.
10. Spoon batter into ungreased tube pan and spread evenly.
11. Break air pockets by cutting through batter with a knife then bake cake 40 minutes.
12. Invert pan and cool completely then loosen cake from sides of pan using a narrow metal spatula.
13. Invert cake onto plate then combine powdered sugar and lemon juice in a small bowl.
14. Stir well with a whisk then drizzle over cooled cake.
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