Thyme Angel Food Cake
- 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.
Ingredients
- 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
Instructions
- Preheat oven to 350F.
- Sift flour and powdered sugar together.
- 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.
- Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
- 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%