Light and airy angel food cake makes the perfect base for whipped cream and fresh fruit. Important: Do not grease the pan, if you do, the cake won’t rise properly. Use any leftovers to make mini trifles in mason jars.
- 12 room temperature egg whites
- ⅓ cup warm water
- 1 tsp vanilla extract
- 1 ½ tsp cream of tartar
- 1 ½ cups sugar
- 1 cup cake flour
- ¼ tsp salt
- confectioners' sugar, to garnish
- 3 cups sliced mixed summer stone fruit such as peaches, apricots, plums, cherries, and nectarines
- 2 tbsp sugar
- 2 tsp thyme leaves, plus sprigs to decorate
- 1 cup heavy cream
- ½ cup Greek yogurt
- Preheat oven to 350ºF. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites, water, vanilla and cream of tartar on slow speed for 1 min. Raise the speed to medium and slowly add the sugar, beating until stiff peaks form.
- Using a wire mesh sieve, sift the flour and salt into a bowl. Spoon out a quarter of the flour mixture and, using the sieve, sift over the egg whites. Using a spatula, gently fold the flour and egg whites together. Repeat until all of the flour has been used.
- Carefully transfer the mixture to an ungreased angel food cake pan. Bake for 35 min., or until golden brown and top springs back when lightly touched.
- Cool upside down on a cooling rack (or over the neck of a wine bottle) for 1 hour before removing from pan. Dust with confectioners sugar, if desired.
- To make the topping, combine the fruit, sugar and thyme, if using, In a large bowl. Whip the cream and yogurt together until it forms stiff peaks. Garnish the cake with the yogurt cream and fruit. Drizzle over any juices and garnish with thyme sprigs, if desired.
- May June 2016
- Calories 249kcal 12%
- Fat 4.6g 7%
- Saturated fat 3.0g 15%
- Carbs 47.6g 16%
- Sodium 114mg 5%
- 37.3g sugar
- 1.0g fiber
- 5.4g protein
- 15mg cholesterol