Heavenly Angel Food Cake

For the Cake

Preheat oven to 350 degrees F

In a food processor spin the sugar until superfine about 2 minutes

Sift half the sugar with salt and cake flour

Set remaining sugar aside

In a stand mixer, using a ballon whisk attachment, combine egg whites (make sure there is no trace of yolks), water, lemon or orange extract, and cream of tartar and beat on medium speed

Once the mixture becomes frothy, slowly sift in the reserve sugar. Continue to beat the eggs until medium stiff peaks form.

Sift the four mixture onto the egg mixture in small amounts at a time (just enough to dust the top of the egg mixture). Using a spatula, gently fold the flour mixture into the egg mixture until incorporated (be careful to not over mix). Continue this process until all of the flour mixture has been incorporated into the egg mixture.

Place the batter into an angel food cake baking pan (do NOT grease or oil the sides of the pan. Bake for 30-35 mins

Cool, upside down, on a cooling rack for 1 hour before removing from pan (this keeps the cake from collapsing as it cools, allowing for a light fluffy texture)

For the Blueberry Sauce

Puree the blueberries, sugar, and lemon juice in a blender Place in a jar with a tight lid Save in the fridge for up to 2 weeks