Thyme Angel Food Cake

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 35 mins

Herbs in a dessert? Here's a thyme-enhanced angel food cake that cries out for a scoop of strawberry ice cream on a summer evening. Whip up some homemade ice cream with the reserved egg yolks.


1cup cake flour
1/2cup powdered sugar
10 egg whites, room temperature
1teaspoon cream of tartar
1/2teaspoon salt
3tablespoons lemon juice
1cup granulated sugar
3tablespoons stemmed thyme leaves
2tablespoons finely grated lemon rind


  1. Preheat oven to 350F.
  2. Sift flour and powdered sugar together.
  3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in lemon juice, then beat in granulated sugar in 2-tablespoon increments, allowing each to become incorporated before adding the next. Beat in thyme and lemon rind.
  4. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
  5. Bake 35 minutes or until cake is lightly browned and springy to the touch, about 35 minutes. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Transfer cake to a serving plate.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 11.42
  • Calories 140
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Potassium 110mg
  • Carbohydrate 32g
  • Fiber 1g
  • Sugars 22g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 10%