Orange-Blueberry Angel Food Cake

Ingredients

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1  cup sifted cake flour or sifted all-purpose flour
• 1 1/2  teaspoons cream of tartar
• 1  teaspoon vanilla
• 1  cup granulated sugar
• 1 1/2  cups freeze-dried blueberries*
• 1  tablespoon finely shredded orange peel
• 1  cup sifted powdered sugar
• 3  to 5 teaspoons frozen orange juice concentrate, thawed

Directions

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1 1/2 cups powdered sugar and the flour together 3 times. Set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Gently fold in freeze-dried blueberries and orange peel. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove air pockets.

Bake cake on the lowest rack in a 350° oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely in pan. Loosen cake from pan; remove cake.

In a small bowl combine the 1 cup powdered sugar and 3 teaspoons of the orange juice concentrate. Stir in enough of the remaining orange juice concentrate, 1 teaspoon at a time, to reach a drizzling consistency. Drizzle over cooled cake.

Note: Look for freeze-dried blueberries in the produce section of the supermarket. Do not substitute dried blueberries.