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
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    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.

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    3

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    • on April 05, 2012

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      love it....i will try the same method with different fruits....is super easy...thanks...

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    • on December 12, 2011

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      Wonderful tasty light and delicious. 400 for an hour is too long but don't go the distance by time at 30 mins note the golden color and pierce it with a toothpick to check done ness the cake will tell you when it's ready. It was a big hit at the table.

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    • on September 04, 2011

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      I have made this cake twice now and the results were fantastic. Rave reviews from my family and co-workers. I live at 5,000 feet and so the cake really didn't need a full hour. The batter is very light and airy. I used my kitchen aid to whip the egg whites to stiff peaks. I lowered the heat to 375 degrees and checked it after 45 mins. I used strawberries and blueberries or whatever berries are on sale. Thanks Laura!!

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