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
  • 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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