Angel Cake with Blackberries and White Currants

TOTAL TIME: 3 hr
Prep: 15 min
Inactive Prep: 1 hr 45 min
Cook: 1 hr
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
    • Blackberries and white currants, for serving
    recipe tools

    Directions

    Preheat the oven to 400 degrees F. Grease and line a 9-inch springform pan.

    Beat the whites to stiff peaks in a bowl. Beat in the yolks, one by one. Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, moussy batter.

    Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 1 hour. Be sure it is fully cooked when you take it out - it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer the cake to a serving platter.

    Cover with blackberries and white currants. Serve with whipped cream, creme fraiche, parfait, or ice cream.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.