Ingredients
Cake:
- 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/8 cups sifted cake flour
- 1 teaspoon pure vanilla extract
- 1 lemon, zest freshly grated
- 1 1/2 cups fresh or frozen blueberries
Directions
Cake: Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
Glaze:
- 3 tablespoons lemon juice
- 1 cup confectioners' sugar
Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
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By sarah113
on July 31, 2012
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These are delicious! They are so light and fluffy.
By ericalowther_12...
San Diego, 43
on July 10, 2010
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A wonderful treat my whole family loves, and that I can feel good about them eating. I wouldn't change a thing. Thanks again, Gale. Yet another winner of a recipe.
By scented.mist_90...
Auckland, WY
on October 02, 2008
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It comes out very light and fluffy, and the colour is very pretty.
It's so light, it's like eating nothing. I personally prefer heavier, heftier muffins but the family enjoyed it. : Definitely needs some fruit in it, I don;t think it could hold its own without lemon zest or blueberries.
I only needed to bake them for 10-15 minutes.
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