Blueberry Angel Food Cake
Recipe by Jen Bates for Wyman’s
- ¼ cup (45g) Wyman’s Wild Blueberry Powder
- 1 cup (113g) cake flour
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature
- 1 ½ tsps cream of tartar
- 1 ½ tsps vanilla
- 1 ½ cups (300g) granulated sugar
Preheat the oven to 350℉. Set aside an angel food cake pan, but do not prepare it in any way.
In a medium bowl whisk the Wyman’s Wild Blueberry Powder, cake flour, and salt. Set aside.
Pour the egg whites, cream of tartar, and vanilla into a very clean bowl. Beat on low, then increase speed to medium-high. Once the egg whites become frothy slowly stream in the sugar, this should take ~3 minutes. Continue to whip the egg whites and sugar until stiff peaks are formed.
Gently fold the dry ingredients into the whipped egg whites until just mixed, being careful not to deflate the egg whites. Spoon the batter into the angel food cake pan and bake 35-40 minutes until a tester comes out clean or a temperature probe reads 190℉.
Allow to cool upside down on the counter until fully cool. Gently run a knife around the outside of the pan to release the cake. Cut and serve.