Angel Food Cake with Lemon-Thyme Whipped Cream
Makes about 12 servings
  • 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
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from pan, and place on a serving plate.
  7. 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.
Recipe by Louisiana Cookin at