BLUEBERRY ANGEL FOOD CLOUD

This is GOOD, really GOOD! Light and easy to make it's always a hit during the summer. You are going to have a lot of egg yolks left over. I cook all of them and use them diced as a little special treat for my kitties and doggies mixed with their kibble. YUM! They sure ♥ their momma!

Ingredients

• 1 1/2 cups sugar, divided
• 1 cup sifted cake flour
• 12 large egg whites (about 1 1/2 cups)
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons sifted cake flour
• 1 tablespoon grated lemon rind
  Glaze
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Preheat oven to 375°.

Sift together 1/2 cup sugar and 1 cup flour.

In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.

Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.