Recipe courtesy of Laura Calder
Episode: Summer Buffet
Print
Angel Cake with Blackberries and White Currants
Total:
3 hr
Prep:
15 min
Inactive:
1 hr 45 min
Cook:
1 hr
Yield:
10 servings
Level:
Intermediate
Total:
3 hr
Prep:
15 min
Inactive:
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
  • Whipped cream, creme fraiche, parfait or ice cream, for serving

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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