Zesty Angel Food Cake

Zesty Angel Food Cake
10 servings

If you like, make a curd with the left over egg yolk and serve with the angel food cake.



Angel Food Cake

cup cake and pastry flour, sifted (250 ml)
1 ½
cup super fine sugar (375 ml)
tsp salt (1 ml)
large egg whites, at room temperature
tsp cream of tartar (5 ml)
tsp vanilla (5 ml)
Grated zest of 1 lemon

Blackberry Sauce

Two ½ pints of blackberries, (about 2 ½ cups/625ml)
cup granulated sugar (75 ml)
Tbsp Cassis liqueur, optional (15 ml)


Step 1

Preheat oven to 350 degrees F.

Step 2

Sift the flour, ½ cup sugar and the salt into a medium bowl. Add the zest and toss to combine.

Step 3

Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Very gradually, add the remaining 1 cup sugar. Continue to beat until meringue is glossy and stiff. Add the vanilla. Gently fold the flour mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

Step 4

Pour into 10-inch ungreased tube pan. Bake until golden and middle springs back when touched, about 45 minutes. Invert onto the neck of a bottle. Cool completely upside down.

Step 5

When cake is completely cooled, run a knife around the edge of the pan and along the tube. Invert on a cake plate or platter. Serve 10 to 12 servings.

Step 6

Purée blackberries in a food processor and pass through a sieve. Mix blackberry puree with sugar and liqueur. Stir until combined.

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