blueberries and cream angel food cake

How To Make blueberries and cream angel food cake

• 1

  Preheat your oven to 325 degrees
• 2

  Beat egg whites in bowl until light and foamy looking. Add salt and cream of tartar and continue beating until soft peaks are formed.
• 3

  Add vanilla and almond (or other flavoring) Gradually add the sugar and beat until the batter is stiff.
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  4

  Sift the flour over the egg white mixture and fold it in gently. Pour into tube pan or two 8x8 non stick pans. Bake tube pan for 50 to 60 min. or 8x8 pans for 30 to 40 min. Cake time varies depending on oven and pans. check frequently. cake is done when toothpick or straw inserted in center comes out clean. top of cake will be golden. Remove from oven and cool completely. To cool invert 8x8 cakes on wire rack or invert tube pan onto the cap of a 2 liter coke bottle and allow to cool while hanging upside down.
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  5

  Once completely cool, slide a butter knife along sides of pan and tap or shake cake gently from pans. My tube pan has a removable center. I just push down on the center and the sides come loose.
• 
  6

  Slide a very sharp knife thru the center of cake and slice from middle to sides to cut cake into two layers.
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  7

  Cover bottom layer of cake with nice layer of cool whip.
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  8

  To the cool whip with add a layer of pie filling.
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  9

  Put top half of cake on top of this.
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  10

  Ice entire cake with cool whip.
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  11

  Place dollops of pie filling on top of cake.
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  12

  Use a knife to swirl filling and cool whip to decorate top of cake.
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  13

  Keep refrigerated.
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