With lavish cakes and cookies, bold milk punches, and more at every turn throughout the holidays, it can be a relief to find a light and bright dessert. This classic angel food cake highlights Louisiana’s first-of-the-season strawberries as well as zippy lemon zest. You could save a few calories by leaving off the Lemon-Thyme Whipped Cream, but you only live once, right?
Angel Food Cake with Lemon-Thyme Whipped Cream
Makes about 12 servings
Ingredients
- 2 cups egg whites (12 to 14 large egg whites), room temperature
- ¾ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 2 cups granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups cake flour
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 1½ teaspoons chopped fresh thyme
- ½ teaspoon lemon zest
- Garnish: fresh strawberry slices, lemon zest, chopped fresh thyme
Instructions
- Preheat oven to 350°.
- In the top of a double boiler, place egg whites. Cook over simmering water, without stirring, until slightly warmed, about 5 minutes. Transfer egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium-high speed for 1 minute.
- Add cream of tartar and salt, beating until combined. Gradually add 1 cup granulated sugar and extracts, beating until soft peaks form, about 5 minutes. Transfer batter to a large bowl.
- In a medium bowl, sift together flour and remaining 1 cup granulated sugar. Fold flour mixture into batter just until combined. Spread batter in an ungreased 10-cup tube pan.
- Bake until firm to the touch, about 50 minutes. Invert cake onto a narrow-neck bottle, and let cool completely. Using an offset spatula, loosen cake from sides of pan.
- Remove from pan, and place on a serving plate.
- In a small bowl, beat cream with a mixer at medium speed until thick, about 1 minute. Add confectioners’ sugar, thyme, and zest, beating until medium stiff peaks form. Spoon whipped cream over cake. Garnish with strawberries, zest, and thyme, if desired.
Find more delicious recipes in our newest issue of Louisiana Cookin’.
