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Blueberry Angel Food Cake

This is the lightest of cakes you can imagine
Author: an original recipe from Lavender and Lime


  • 10 egg whites
  • 5 mls cream of tartar
  • 2.5 mls salt
  • 300 g fructose divided
  • 120 g flour
  • 5 g blueberry powder


  • Preheat the oven to 170° Celsius
  • Place the egg whites, cream of tartar and salt into a stand mixing bowl
  • Using a balloon whisk, whisk on high for 1 minute
  • Slowly add 200g fructose until a stiff meringue forms
  • Sieve together the flour, cocoa powder and remaining fructose
  • Gently fold the flour mixture into the meringue
  • Place into a Bundt tin / silicone pan
  • Bake for 45 minutes
  • Remove from the oven and leave to cool in the tin