Lemon Angel Cake With Blueberry Sauce

• For the lemon angel cake
• cake flour↗1 cup
• superfine sugar↗1 1⁄2 cups
• egg whites, at room temperature (about 10 large egg whites)↗1 1⁄4 cups
• cream of tartar↗1 1⁄4 teaspoons
• salt↗1⁄4 teaspoon
• vanilla extract↗1 teaspoon
• grated lemon zest1 teaspoon
• For the blueberry sauce
• frozen blueberries or fresh blueberries↗1 cup
• lemon, juice of↗1⁄2
• sugar (2 to 4 tablespoons, to taste)

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Sift the flour twice with 1/2 cup of the sugar.

3. 3

   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.

4. 4

   Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

5. 5

   Stir in the vanilla, and add lemon zest.

6. 6

   Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.

7. 7

   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.

8. 8

   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.

9. 9

   Strain through a fine strainer, pressing with a rubber spatula to release the juices.

10. 10

    Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.